Italian Cabbage Soup

Directions

1. 1

   1 tb Garlic minced 1 t 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 be

2. 2

   Saute garlic, sage and pancentta in olive oil in a heavy dutch oven

3. 3

   Add the tomatoes and chicken broth and bring to a boil and then to a simmer

4. 4

   add 1/2 of the canned beans( mash them with a fork and add to the soup) Reserve the rest of the beans

5. 5

   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

6. 6

   Slowly add and stir in the cormeal to thicken the soup, careful not to make the cornmeal become lumpy

7. 7

   continue to stir until soup is thickened by cornmeal

8. 8

   Serve with crusty Italian bread, green salad and a light red fruity wine.