Italian Cabbage Soup

Directions

Sauté 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 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.