Chicken Sausage, White Bean and Cabbage Soup

Ingredients

• •1 tablespoon olive oil
• •2 cups onion
• •2 carrots
• •½ teaspoon salt
• •¼ teaspoon pepper
• •1 clove garlic
• •¼ teaspoon pepper flakes
• •1 pound mild chicken sausage
• •5 cups vegetable stock
• •15 oz beans
• •½ head cabbage

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Method

From foodista.com — read the original

1. 1In a large pot, heat oil over medium heat.
2. 2Saute onions until tender, about 8 minutes.
3. 3Add carrots and continue cooking for another 5 minutes.
4. 4Season with salt, pepper, garlic and red pepper flakes; cook for another minute.
5. 5Remove sausage from casing and break into small chunks in the pot.
6. 6Toss with vegetables to brown meat, cooking for another 8-10 minutes.
7. 7Pour in stock, enough to cover everything; bring to a simmer.
8. 8Add white beans and cabbage, stirring to combine.
9. 9Simmer, covered, until cabbage is wilted but not mushy, about 10 minutes.
10. 10Generally the sausage will contain enough salt for the soup, but check seasoning and add more salt or pepper if needed.