Recipe for Red Cabbage Soup 
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Yield:
6
Ingredients:
Amount Ingredient
1/2 tsp chopped garlic
2 tbl chopped yellow onion
2 tbl thinly-shredded pancetta (or bacon)
1/4 cup olive oil
1 lb red cabbage coarsely shredded
1/3 cup chopped celery
3 tbl canned Italian tomatoes drained, and
coarsely chopped
1 pch thyme
1 cup canned beef broth mixed with
2 cup water - (approximate)
Salt to taste
Freshly-ground black pepper 6 to 8 twists of
the pepper mill
1/2 lb Italian sausage
1 can (20 oz) white kidney beans, cannellini,
or other white beans drained
----------------- FLAVORED OIL ----------------
2 lrg or 3 medium garlic cloves lightly crushed
with a heavy knife and peeled
1/4 cup olive oil
Instructions:
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.

Comments: Here is an Italian soup, taken from a 26-year-old cookbook that warns, "You should not hesitate to take some freedom with the basic recipe, varying its proportions of sausage, beans and cabbage according to taste." Using the authors suggestion, we will eliminate the pork rind that is generally called for in this rich Tuscan specialty. Use "pancetta" if you have it; if not, use bacon. This soup develops even better flavor when warmed up one or two days later.

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