4 Tablespoons Olive Oil
12 Ounces Fully Cooked Chicken Sausages (About 4) Halved Lengthwise – Then Cut Crosswise Into ½ Inch Thick Slices
4 Cups Thinly Sliced Green Cabbage (about ½ small head) – Savoy Cabbage Works Well Too
3 Leeks (white and pale green parts only) Halved Lengthwise, Then Thinly Sliced Crosswise – About 3 Cups
2 Cups Baby Carrots – Cut In Half Lengthwise – Then Halved Croswise
2 Tablespoons Tomato Paste Concentrate (from tube)
2 Tablespoons Chopped Fresh Italian Parsley
1 Tablespoon Chopped Fresh Rosemary
8 Cups Chicken Broth
15 Ounces of Cooked Cannellini (white kidney beans)
Heat 2 tablespoons olive oil in heavy large pot over medium to high heat. Add sausage slices and sauté until brown around the edges for about 5 minutes. Add cabbage and sauté for 2 minutes. Transfer to a bowl. Add the remaining 2 tablespoons olive oil to the same pot and heat over medium heat. Add the leeks, carrots and sauté until soft, stirring occasionally for about 5 minutes. Add the tomato paste, parsley and rosemary. Stir 1 minute. Add broth, sausage & cabbage mixture and beans. Bring to a boil. Reduce heat and simmer until vegetables are tender. This will be at least 40 minutes. Season to taste with salt and pepper. So simple and great for cold weather!
*Note: You can omit the sausage for a veg version of this soup.