Recipe - Italian Cabbage Soup

1 tablespoon Garlic minced
1 teaspoon Fresh minced sage
1 tablespoon Minced pancetta
1 tablespoon Olive oil
1 cup Fresh tomatoes minced
4 cup Chicken broth
1 20 ounce can white beans
( cannellini )
One half Cabbage cut or sliced up fine
( 4 cups )
2 cup Cooked sausage or ham minced
1/3 cup Yellow cornmeal
Salt and pepper

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 One half 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.
Posted to MMRecipes Digest V3 #205

Date: Tue, 30 Jul 1996 07:28:08 PST

From: jlewis1@juno.com (julie l lewis)