- 4 ounces sliced bacon
- 2 tablespoons Filippo Berio Extra Light Olive Oil or Filippo Berio Olive Oil
- 2 leeks, white and green part, sliced
- 2 carrots, thinly sliced
- 1 cup fruity white wine
- 1 head savoy cabbage, thinly sliced
- 3 (14.5 ounce) cans chicken broth
- 1 cup medium or long-grain rice
- 2 dried bay leaves
- Salt
- 1 teaspoon ground black pepper
- 1 egg
- Place the bacon slab on a cutting board. Cut crosswise at 1/2-inch intervals. Separating some of the pieces, scatter the bacon in a large pot set over medium heat. Cook, stirring, for about 5 minutes or until crisp.
- Remove the bacon with a slotted spoon to a paper-towel-lined plate. Pour off and discard all the fat. Add the oil to the pot; heat until warm. Add the leeks and carrots. Cook, stirring occasionally, for about 5 minutes, or until golden.
- Add the wine. Increase the heat to high. Bring to a boil and cook for about 5 minutes, or until reduced to about 1/4 cup. Add the cabbage, broth, rice, bay leaves, and 1/2 to 1 teaspoon salt. Bring to a boil. Reduce the heat to medium-low.
- Cover partially and cook for 20 minutes, or until the rice is tender. Add the pepper. Remove and discard the bay leaves.
- Beat the egg in a medium bowl. Gradually add 1 to 2 cups of broth skimmed from the soup. Add the egg mixture to the pot. Cook, stirring constantly, for about 2 minutes, or until the soup thickens slightly. Season with salt to taste.
- Sprinkle each serving with the reserved bacon.