Italian Cabbage Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Garlic minced,
1 tsp: Fresh minced sage,
1 tbsp: Minced pancetta,
1 tbsp: Olive oil,
1 cup: Fresh tomatoes diced,
4 cup: Chicken broth,
1: 20 oz can white beans,
, cannellini
1/2: Cabbage sliced fine,
, 4 cups
2 cup: Cooked sausage or ham diced,
1/3 cup: Yellow cornmeal,
Salt and pepper,
Directions:
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 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.
Source from luhu.jp
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 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.
Source from luhu.jp