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. Posted to MM-Recipes Digest V3 #205 Date: Tue, 30 Jul 1996 07:28:08 PST From: email@example.com (julie l lewis)
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|Serving Size: 1 Serving (665g)|
|Recipe Makes: 6|
|Calories from Fat: 211 (43%)|
|Amt Per Serving||% DV|
|Total Fat 23.5g||31 %|
|Saturated Fat 8.7g||44 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 63.9mg||20 %|
|Sodium 1249.7mg||43 %|
|Potassium 1281.1mg||34 %|
|Total Carbohydrate 46.4g||14 %|
|Dietary Fiber 12.9g||51 %|
|Sugars, other 33.6g|
|Protein 26.9g||38 %|
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Calories per serving: 493
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