Ingredients
Units
Scale
- 1/2 head of cabbage - sliced thin
- 1 onion - sliced thin
- 4 large cloves of garlic - chopped
- 2 large carrots - diced
- 3 stalks of celery - chopped
- 5.5 oz. can of V-8 tomato juice
- 15.5 oz. can of kidney beans - drained and rinsed
- 15.5 oz. can of black beans - drained and rinsed
- 4 oz. of Cittario Pancetta
- 4 cups of water
- 2 - 3 tbs. olive oil
- 1 tsp. red pepper flakes
- 1 1/2 tsp. salt
- 1 1/2 tsp. dried oregano
- 1 1/2 tsp. paprika
- 1 1/2 tsp. Jamaican Curry
- 1/2 tsp. cayenne
- 1 lb. of your favorite pasta
- 1 fried egg per bowl of soup
- Drizzle of Balsamic Glaze
Instructions
- Heat a large soup pot with 2 – 3 tbs. of olive oil.
- Add the sliced cabbage, chopped garlic, sliced onion, diced carrots and celery and toss. This will cook down a bit.
- Add the V-8 juice and toss.
- Add the seasonings and again give another toss.
- Cook over gentle simmer and add the drained beans and toss.
- Add the water and cook over a gentle heat.
- Heat a small cast iron frying pan and cook the pancetta until slightly crisp.
- Add the cooked pancetta to the soup and stir.
- Taste the soup for seasonings and salt. Adjust to your liking.
- Simmer on a gentle heat while preparing the pasta.
- When ready to serve hear a small cast iron frying pan and fry and egg in the pan, flip the egg to cook on both sides.
- Place the pasta in a soup bowl, top the pasta with the soup and fried egg.
- Drizzle the egg with the balsamic glaze, a drizzle of olive oil and extra red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1
