Italian cabbage soup

6 Servings

Ingredients

Quantity Ingredient
1 tablespoon Garlic minced
1 teaspoon Fresh minced sage
1 tablespoon Minced pancetta
1 tablespoon Olive oil
1 cup Fresh tomatoes diced
4 cups Chicken broth
1 20 oz can white beans
( cannellini )
½ Cabbage sliced fine
( 4 cups )
2 cups Cooked sausage or ham diced
⅓ cup Yellow 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.

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