Sunday, January 13, 2019

Italian White Bean, Sausage, and Cabbage Soup

We get the best cabbage in our CSA through the fall and though my absolute favorite recipe to make with it is straight from my Polish heritage - haluski (aka cabbage and noodles) - I often look for different recipes to enjoy.  This hearty soup is perfect for a cool fall or winter day.  My family loves it served with crusty bread from the bakery or with the addition of some cooked rice.

  • 1 pound hot or regular breakfast sausage
  • 1 small onion diced
  • 1 small cabbage sliced into bite size pieces, about 4 cups worth
  • 1 14 ounce can of diced tomatoes
  • 1 1/2 cups cooked great northern beans or 1 15 ounce can, drained
  • 6 cups chicken broth store-bought or homemade
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/4 teaspoon thyme

  1. Cook and crumble the sausage in a large pot, adding onions after a few minutes. Cook until the sausage has browned and the onions are tender. 
  2. Add the cabbage, beans, tomatoes, broth, and spices. Stir to combine and bring to a simmer for about 10 minutes or until cabbage is done to your likeness.

Difficulty: very easy
Time: 15 minutes prep, 15 minutes cooking