Italian Cabbage Soup

This is a hearty soup excellent for a cold day.

90 minutes Prep: 20 minutes Cook: 60 minutes

364 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	tablespoon	garlic	minced
1	teaspoon	sage	fresh, minced
1	tablespoon	pancetta	minced
1	tablespoon	olive oil
1	cup	tomatoes	fresh, diced
4	cups	chicken broth
20	ounces	white kidney beans, canned	prefer cannellini
4	cups	cabbage	finely sliced
2	cups	sausage	or ham, diced
1/3	cup	cornmeal	yellow
1	x	salt and black pepper	to taste

Directions

Saute garlic, sage and pancetta 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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Nutrition Facts

Serving Size 549g

Amount per Serving

Calories 364 17% of calories from fat

	% Daily Value*
Total Fat 7.0g	11%
Saturated Fat 1.0g	7%
Trans Fat 0.0g
Cholesterol 7mg	2%
Sodium 373mg	16%
Total Carbohydrate 58.0g	19%
Dietary Fiber 11.0g	45%
Sugars 8.0g
Protein 20.0g	40%

Vitamin A	10%		Vitamin C	65%
Calcium	17%		Iron	35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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