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  • Italian Cabbage Soup

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    Italian Cabbage Soup
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 Tbsp. Garlic chopped
    • 1 tsp Fresh chopped sage
    • 1 Tbsp. Chopped pancetta
    • 1 Tbsp. Extra virgin olive oil
    • 1 c. Fresh tomatoes diced
    • 4 c. Chicken broth
    • 1 x 20 ounce can white beans ( cannellini )
    • 1/2 x Cabbage sliced fine ( 4 c. )
    • 2 c. Cooked sausage or possibly ham diced
    • 1/3 c. Yellow cornmeal Salt and pepper

    Directions

    1. This is a hearty soup excellent for a cool day. Saute/fry garlic, sage and pancentta in extra virgin olive oil in a heavy dutch oven. Add in the tomatoes and chicken broth and bring to a boil and then to a simmer. add in 1/2 of the canned beans( mash them with a fork and add in to the soup) Reserve the rest of the beans. Add in the cabbage and cover and let cook for 1 hour or possibly till it is very soft.Add in the remaining canned beans and the cooked ham or possibly sausage.
    2. Slowly add in and stir in the cormeal to thicken the soup, careful not to make the cornmeal become lumpy. continue to stir till soup is thickened by cornmeal. Serve with crusty Italian bread, green salad and a light red fruity wine.

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