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Cabbage and White Bean Soup with Sausage
Date added: September 9, 2008
Savoy cabbage would work well here, too.
- Servings: 10 change
- Calories per serving: 207
- Prep time: 10
- Cook time: 10
Ingredients
- 4 tablespoons olive oil divided
- 12 ounce-weight fully cooked chicken-apple sausages (about 4) halved lengthwise, then cut crosswise into 1/2 inch-thick slices
- 4 cups green cabbage (about 1/2 small head) thinly sliced
- 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 crosswise
- 2 tablespoons tomato paste concentrate (from tube)
- 2 tablespoons fresh Italian parsley chopped
- 1 tbsp rosemary chopped
- 8 cups low-salt chicken broth
- 1 15-ounce can cannellini (white kidney beans) rinsed, drained
Recipe Method
1. Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add sausage slices and sauté until brown around edges, about 5 minutes. Add cabbage; sauté 2 minutes.
2. Transfer to bowl. Add remaining 2 tablespoons olive oil to same pot and heat over medium heat. Add leeks and carrots and sauté until soft, stirring occasionally, about 5 minutes. Add tomato paste, parsley, and rosemary and stir 1 minute. Add broth, sausage-cabbage mixture, and beans and bring to boil. Reduce heat and simmer until vegetables are tender, about 40 minute. Season to taste with salt pepper.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 207 | 10% |
| Fat 11g | 17% |
| Cholesterol 34mg | 11% |
| Sodium 779mg | 32% |
| Carbohydrates 17g | 10% |
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