Total Time
Prep 15 mins
Cook 40 mins

I love soups, but I love to make different ones all the time, otherwise it gets boring. This is a nice spin on vegetable soup. The dry salami to use is hot soppressata, which can be bought in the supermarket here in the Northeast, but certainly at any Italian deli.

Ingredients Nutrition


  1. Saute salami (soppressata), onion and carrots in olive oil. Stir in beef broth, tomatoes and seasonings; simmer 25 minutes.
  2. Add green beans, mushrooms and cabbage; simmer 10 minutes more.
  3. Dish into individual heat-proof bowls. Top with 1 slice French bread and sprinkle generously with cheese.
  4. Broil 2-3 minutes until browned and bubbly.
Most Helpful

4 5

Nice!! Wasn't sure how the ingredients would come together, but they really mixed together well. I've never used soppressata in a soup before, and was definitely liking it. The toast topper is a must!! I didn't have soup crocks that could go in the oven, so I broiled the french bread and cheese and then placed it in the soup