Red Cabbage Soup

Recipe Ingredients

1/2 teaspoon	2.5ml	Chopped garlic
2 tablespoons	30ml	Chopped yellow onion
2 tablespoons	30ml	Thinly-shredded pancetta (or bacon)
1/4 cup	59ml	Olive oil
1 lb	454g / 16oz	Red cabbage - coarsely shredded
1/3 cup	36g / 1.3oz	Chopped celery
3 tablespoons	45ml	Canned Italian tomatoes - drained, and
		Coarsely chopped
1		Thyme
1 cup	237ml	Canned beef broth - mixed with
2 cups	474ml	Water - (approximate)
		Salt - to taste
		Freshly-ground black pepper - 6 to 8 twists of
		The pepper mill
1/2 lb	227g / 8oz	Italian sausage
1		(20 oz) white kidney beans, cannellini,
		Or other white beans - drained
		Flavored Oil
2		Or 3 medium garlic cloves - lightly crushed (large)
		With a heavy knife and peeled
1/4 cup	59ml	Olive oil
1/2 teaspoon	2.5ml	Chopped rosemary leaves

Recipe Instructions

Put garlic, onion, and pancetta in a stockpot with the oil and saute over medium heat until the onion and garlic are very lightly colored.

Add the shredded cabbage, the chopped celery, the tomatoes and a tiny pinch of thyme. Cook over medium-low heat until the cabbage has completely wilted. Stir thoroughly from time to time.

When cabbage has become soft, add the broth, 2 teaspoons salt, and pepper, cover the pot, and cook at very low heat for 2 to 2 1/2 hours. This cooking may be done at various stages, spread over two or three days. In fact, the soup acquires even better flavor when reheated in this manner.

Turn off the heat, uncover the pot, tilt it slightly, and draw off as much as possible of the fat that rises to the surface.

Brown the sausage in a small pan for 6 to 8 minutes over medium-low heat, drain. Return pot to the burner and bring to a simmer. Add the browned sausages, drained of their fat. Puree half the cooked beans and add to the pot. Stir well. Cover and simmer for 15 minutes.

Add the remaining whole beans and correct for desired thickness by adding more broth or water. Taste and correct for salt. Cover and simmer for 10 minutes more.

Put the crushed garlic cloves and the oil in a small pan and saute over lively heat until the garlic is nicely browned. Add the chopped rosemary, turn off the heat and stir two or three times. Pour the oil through a sieve into the soup pot, cover, and simmer for 15 minutes more. Serve with good, crusty Italian or French bread.

This recipe yields 6 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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