My Profile

Email

Password

Forgot your password?

Remember me?

Cabbage and White Bean Soup with Sausage

 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.

Nutritional Facts

Per serving% Daily Value*
Calories 20710%
Fat 11g17%
Cholesterol 34mg11%
Sodium 779mg 32%
Carbohydrates 17g10%

More facts...

Member Reviews

No reviews yet, be the first to add one.

Submit your own review...