This week I decided to pull a recipe out of the ever growing folder of random magazine clippings that I always cut out with recipes that I want to try. This recipe is from the March 2008 edition of Bon Appetit (which happens to be my most favorite magazine...big surprise). This soup was amazing!! It's very simple and also good for you. I made a couple of tweaks, but I basically stuck with the original recipe. I also made this for under $10 so that made me happy too. :-) This is going into my recipe library to make again in the future.
Cabbage and White Bean Soup with Sausage
4 TBL olive oil, divided
12 oz fully cooked chicken sausage, halved lengthwise, then cut crosswise into 1/2 thick slices
4 cups thinly sliced green cabbage
3 leeks (white and pale green parts only), halved lengthwise, then thinly sliced crosswise
2 cups baby carrots, cut in half lengthwise, then halved crosswise
2 TBL tomato paste
2 TBL chopped fresh italian parsley
1 TBL sugar
1/4 tsp red pepper flakes
1 tsp salt
1/4 tsp black pepper
8 cups chicken broth
1 - 15 oz can cannellini (white kidney beans), rinsed, drained
- Heat 2 TBL olive oil in large pan over medium high heat.
- Add sausage and saute until brown around edges, around 5 minutes
- Add cabbage; saute 2 minutes and transfer to bowl
- Add remaining 2 TBL olive oil to same pot and heat over medium heat.
- Add leeks and carrots and saute until soft, stirring occasionally, about 5 minutes
- Add tomato paste, parsley and stir 1 minutes
- Add broth, sausage-cabbage mixture, sugar, salt, red pepper, pepper and beans and bring to a boil. Reduce heat and simmer until vegetables are tender, about 40 minutes.
**Chicken sausage comes in different varieties. The one that I used had mozzarella and artichokes. This recipe called for chicken-apple sausage but they didn't have that at my store. The variety that I got was great though
**I imagine that this could also be made with turkey kielbasa or even regular kielbasa if you can't find chicken sausage.
**I garnished my soup with grated Parmesan cheese. It was so yummy with that. I think that this would be awesome served with a loaf of crusty french bread.