Cabbage, White Bean & Sausage Soup
Posted by Ryan Shannon on

Makes: About 2 quarts
Ingredients:
- 10 cups Chicken or vegetable stock
- 4 cups Cabbage, sliced thinly (about half of a head)
- 3 Sweet Italian Sausages, cooked and sliced into 1-inch chunks
- 1/3 cup Tomato paste
- 2 Garlic cloves, minced
- 1 Shallot, minced
- 1 tsp Celery seed
- 1 tsp Dried Basil
- 1/2 tsp Dried Thyme
- 1 (15 oz) can Cannellini (or Red Kidney) beans, drained and rinsed
- 1 tbsp Extra Virgin Olive Oil
- Salt & freshly-ground black pepper
Directions:
- In a stockpot, heat olive oil over medium-high heat; add garlic and shallot and cook until fragrant (about 30 seconds).
- Add cabbage, stock, tomato paste, celery seed, basil and thyme and bring to a light boil.
- Once boiling, reduce to a simmer and add cooked sausage.
- Simmer until cabbage is soft, about 20 minutes, then add beans. Bring soup back to a simmer.
- Season with Kosher salt and freshly-ground black pepper as desired.