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Italian Cabbage Soup

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      Title: ITALIAN CABBAGE SOUP
 Categories: Ethnic, Soups
      Yield: 6 Servings
 
      1 tb Garlic minced
      1 ts Fresh minced sage
      1 tb Minced pancetta
      1 tb Olive oil
      1 c  Fresh tomatoes diced
      4 c  Chicken broth
      1    20 oz can white beans
           ( cannellini )
    1/2    Cabbage sliced fine
           ( 4 cups )
      2 c  Cooked sausage or ham diced
    1/3 c  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 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.
 
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