Italian Cabbage Soup
This is a hearty soup excellent for a cold day.
Yield
4 servingsPrep
20 minCook
60 minReady
90 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
| ⅓ | cup |
cornmeal
yellow |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
garlic
minced |
|
| 5 | ml |
sage
fresh, minced |
*
|
| 15 | ml |
pancetta
minced |
*
|
| 15 | ml |
olive oil
|
|
| 237 | ml |
tomatoes
fresh, diced |
|
| 946 | ml |
chicken broth
|
|
| 578 | ml/g |
white kidney beans, canned
prefer cannellini |
|
| 946 | ml |
cabbage
finely sliced |
|
| 473 | ml |
sausage
or ham, diced |
*
|
| 79 | ml |
cornmeal
yellow |
|
| 1 | x |
salt and black pepper
to taste |
*
|
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.
