Cabbage and White Bean Soup with Sausage
A hearty and flavorful soup combining chicken-apple sausages, tender cabbage, leeks, and cannellini beans in a savory chicken broth. This rustic Italian-inspired soup is perfect for a comforting meal.
Ingredients
- •4 tablespoons olive oil, divided
- •12 ounces fully cooked chicken-apple sausages (about 4), halved lengthwise, then cut crosswise into 1/2-inch-thick slices
- •4 cups thinly sliced green cabbage (about 1/2 small head)
- •3 whole 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 chopped fresh Italian parsley
- •1 tablespoon chopped fresh rosemary
- •8 cups low-salt chicken broth
- •1 can cannellini (white kidney beans)
- •rinsed
- •drained
Cooking Instructions
- 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. 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 minutes. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead.
55 min
