Cabbage and White Bean Soup with Sausage
Savoy cabbage would work well here, too.
Recipe information
Yield
Makes 8 to 10 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
Preparation
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.
Nutrition Per Serving
[See Nutrition Data's complete analysis](http://www.nutritiondata.com/facts-C00029Cabbageqq0andqq0Whiteqq0Beanqq0Soupqq0withqq0Sausage-04q30dq-01c303E-06S308D-0Cu21sp-01c203c-0pc20mo-01c403U-0G8117g-03E30eX-06S30cF-026200-06S201_A0000O0Z0K02000026030003010Azzzz04Tomatoqq0pasteqq0concentrateqq0qq81qqe5qq0Tqq0qqjqq024qq0gqq9-A0001N2a11070218840701zz0G0A040206Sausageqqcqq0chickenqq0andqq0appleqqcqq0Applegateqq0Farmsqq0qq81qq0linkqq0qqjqq085gqq9.html?mbid=HDEPI) ›
#### Nutritional analysis provided by Bon Appétit
