Recipe from Runner's World magazine. I altered this recipe slightly...not a good idea. MOM's didn't have any cabbage left, but they did have radicchio. I assumed this would work just fine as a substitute (cabbage and radicchio sit next to each other in the produce isle, that makes them pretty similar right?). Unfortunately not so much. The radicchio has a distinct bitterness which I discovered is due to intybin, a substance that has a sedative and analgesic effect, acting on the central nervous system. It also stimulates the appetite and digestive system, and acts as a tonic for the blood and liver. The bitterness tainted the flavor of the soup, leaving me feeling like a failure. But the soup had a second coming! The leftovers that sat in the frig for a day or so neutralized the bitterness. The later in the week, the better the soup got. So valuable lesson learned: radicchio does not = cabbage!
Ingredients:
olive oil
1 sweet onion, diced
1 1/2 tsp Italian seasonings
2 large carrots, halved lengthwise, and sliced thin
1/2 cabbage, shredded
12 oz ham steak, diced
1 quart chicken broth
14.5 oz diced tomatoes
15 oz white beans, undrained
15 oz kidney beans, undrained
2 tbsp fresh parsley
Heat oil in soup kettle. Add onions, saute until soft, 5 min. Add seasoning, saute 1 min. Add remaining ingredients, bring to simmer. Reduce heat to low, simmer gently for about 15 min. Serves six. Per serving: 270 cals, 32g carbs, 22g protein, 6g fat.
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