Saturday, January 24, 2015

Italian White Bean, Cabbage, and Sausage Soup Recipe

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

Cook and crumble the sausage in a large pot, over medium high heat. When the sausage has almost finished browning, add the onions. Cook for a few more minutes, until the sausage has browned and the onions are tender. Add the cabbage, beans, tomatoes, broth, and spices. Stir to combine and bring to a simmer for about 5 minutes to soften the cabbage. Enjoy!

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