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ITALIAN CABBAGE SOUP
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Soups
Amount Measure Ingredient -- Preparation Method
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1 tb Garlic minced
1 t Fresh minced sage
1 tb Minced pancetta
1 tb Olive oil
1 c Fresh tomatoes diced
4 c Chicken broth
1 20 oz can white beans
( cannellini )
1/2 Cabbage sliced fine
( 4 cups )
2 c Cooked sausage or ham diced
1/3 c Yellow cornmeal
Salt and pepper
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 1/2 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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