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Name: Italian Cabbage Soup
Prep time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1/3 c Yellow cornmeal; 4 c Chicken broth; 2 c Cooked sausage or ham, diced; 1 20-oz can white beans (cannellini); 1 tb pancetta Minced; 1 tb Garlic minced; Salt and pepper; 1 c tomatoes Fresh, diced; 1 ts Fresh minced sage; 1/2 Cabbage sliced fine (4 cups); 1 tb olive oil

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INGREDIENTS

1/3 c Yellow cornmeal
4 c Chicken broth
2 c Cooked sausage ; or ham, diced
1 20-oz can white beans ; (cannellini)
1 tb pancetta ; Minced
1 tb Garlic ; minced
Salt and pepper
1 c tomatoes ; Fresh, diced
1 ts Fresh minced sage
1/2 Cabbage ; sliced fine (4 cups)
1 tb olive oil

Servings

INSTRUCTIONS

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: jlewis1@juno.com (julie l lewis)

NOTES

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Italian Cabbage Soup

1/3 c Yellow cornmeal 
4 c Chicken broth 
2 c Cooked sausage or ham, diced
1 20-oz can white beans (cannellini)
1 tb pancetta Minced
1 tb Garlic minced
  Salt and pepper 
1 c tomatoes Fresh, diced
1 ts Fresh minced sage 
1/2  Cabbage sliced fine (4 cups)
1 tb olive oil

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: jlewis1@juno.com (julie l lewis)

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Nutrition

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Serving Size: 1 Serving (665g)
Recipe Makes: 6

Calories: 493
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 493

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