Cabbage and White Bean Soup with Sausage Recipe

Name: Cabbage and White Bean Soup with Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 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 15-ounce can cannellini (white kidney beans), rinsed, drained

Servings: persons

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 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 15-ounce can cannellini (white kidney beans), rinsed, drained

1
Heat 2 tablespoons olive oil in heavy large pot over medium-high heat.
2
Add sausage slices and saute until brown around edges, about 5 minutes.
3
Add cabbage; saute 2 minutes.
4
Transfer to bowl.
5
Add remaining 2 tablespoons olive oil to same pot and heat over medium heat.
6
Add leeks and carrots and saute until soft, stirring occasionally, about 5 minutes.
7
Add tomato paste, parsley, and rosemary and stir 1 minute.
8
Add broth, sausage-cabbage mixture, and beans and bring to boil.
9
Reduce heat and simmer until vegetables are tender, about 40 minutes.
10
Season to taste with salt and pepper.
11
DO AHEAD: Can be made 1 day ahead.

1123

kcal

Calories

Fat

Carbs

177

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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 leeks (white and pale green parts only), halved lengthwise, then thinly sliced crosswise (about 3 cups), and more.

Yes, Cabbage and White Bean Soup with Sausage falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cabbage and White Bean Soup with Sausage

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