Italian cabbage soup

6 Servings

Ingredients

QuantityIngredient
1tablespoonGarlic minced
1teaspoonFresh minced sage
1tablespoonMinced pancetta
1tablespoonOlive oil
1cupFresh tomatoes diced
4cupsChicken broth
120 oz can white beans
( cannellini )
½Cabbage sliced fine
( 4 cups )
2cupsCooked sausage or ham diced
cupYellow cornmeal
Salt and pepper

Directions

This is a hearty soup excellent for a cold day. Saute garlic, sage and pancentta in olive oil in a heavy dutch oven. Add the tomatoes and chicken broth and bring to a boil and then to a simmer. add ½ of the canned beans( mash them with a fork and add to the soup) Reserve the rest of the beans. Add the cabbage and cover and let cook for 1 hour or until it is very soft.Add the remaining canned beans and the cooked ham or sausage. Slowly add and stir in the cormeal to thicken the soup, careful not to make the cornmeal become lumpy. continue to stir until soup is thickened by cornmeal. Serve with crusty Italian bread, green salad and a light red fruity wine.