Cabbage and White Bean Soup with Sausage

Ingredients for Cabbage and White Bean Soup with Sausage

• 60ml olive oil, divided

• 350g 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 400g )

• 250g 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

• 1925ml low-salt chicken broth

• 1 425g can cannellini (white kidney beans), rinsed, drained

How to make Cabbage and White Bean Soup with Sausage

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.