Chicken Sausage White Bean and Cabbage Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium white onion, small dice (about 2 cups chopped)
- 2 carrots, peeled and diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 clove garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 1 pound mild Italian chicken sausage
- 5 cups low sodium chicken or vegetable stock
- 15 oz can white beans, drained and rinsed
- 1/2 head green cabbage
Instructions
In a large pot, heat oil over medium heat.
Saute onions until tender, about 8 minutes.
Add carrots and continue cooking for another 5 minutes.
Season with salt, pepper, garlic and red pepper flakes; cook for another minute.
Remove sausage from casing and break into small chunks in the pot.
Toss with vegetables to brown meat, cooking for another 8-10 minutes.
Pour in stock, enough to cover everything; bring to a simmer.
Add white beans and cabbage, stirring to combine.
Simmer, covered, until cabbage is wilted but not mushy, about 10 minutes.
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