Chicken Sausage, White Bean and Cabbage Soup

Ingredients

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

Method

Adapted from foodista.com

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.
5. 5Cook for another minute.
6. 6Remove sausage from casing and break into small chunks in the pot.
7. 7Toss with vegetables to brown meat, cooking for another 8-10 minutes.
8. 8Pour in stock, enough to cover everything.
9. 9Bring to a simmer.
10. 10Add white beans and cabbage, stirring to combine.
11. 11Simmer, covered, until cabbage is wilted but not mushy, about 10 minutes.
12. 12Generally the sausage will contain enough salt for the soup, but check seasoning and add more salt or pepper if needed.