Cabbage & Cannellini Bean Soup With Sausage

November 18, 2010

Cabbage & Cannellini Bean Soup With Sausage


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.

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