Side Pannel
Italian Cabbage Soup
Ingredients List
- 1 tb Garlic minced
- 1 ts 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
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 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.
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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