Cabbage and White Bean Soup with Sausage

Name: Cabbage and White Bean Soup with Sausage
Yield: 4 servings
Ingredients: 1 4 tablespoons olive oil, divided; 1 12 ounces fully cooked chicken-apple sausages (about 4), halved lengthwise, then cut crosswise into 1/2-inch-thick slices; 1 4 cups thinly sliced green cabbage (about 1/2 small head); 1 3 leeks (white and pale green parts only), halved lengthwise, then thinly sliced crosswise (about 3 cups); 1 2 cups baby carrots, cut in half lengthwise, then halved crosswise; 1 2 tablespoons tomato paste concentrate (from tube); 1 2 tablespoons chopped fresh Italian parsley; 1 1 tablespoon chopped fresh rosemary; 1 8 cups low-salt chicken broth; 1 1 15-ounce can cannellini (white kidney beans); 1 rinsed; 1 drained

From the kitchen of Carly

Rustic white bean soup loaded with tender cabbage, leeks, and carrots, then spiked with sliced chicken-apple sausage for savory depth. Rosemary and tomato paste round out the broth, making this a one-pot meal that tastes even better the next day.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

14 tablespoons olive oil, divided
112 ounces fully cooked chicken-apple sausages (about 4), halved lengthwise, then cut crosswise into 1/2-inch-thick slices
14 cups thinly sliced green cabbage (about 1/2 small head)
13 leeks (white and pale green parts only), halved lengthwise, then thinly sliced crosswise (about 3 cups)
12 cups baby carrots, cut in half lengthwise, then halved crosswise
12 tablespoons tomato paste concentrate (from tube)
12 tablespoons chopped fresh Italian parsley
11 tablespoon chopped fresh rosemary
18 cups low-salt chicken broth
11 15-ounce can cannellini (white kidney beans)
1rinsed
1drained

Instructions

Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add sausage slices and sauté until brown around edges, about 5 minutes. Add cabbage; sauté 2 minutes. Transfer to bowl. Add remaining 2 tablespoons olive oil to same pot and heat over medium heat. Add leeks and carrots and sauté until soft, stirring occasionally, about 5 minutes. Add tomato paste, parsley, and rosemary and stir 1 minute. Add broth, sausage-cabbage mixture, and beans and bring to boil. Reduce heat and simmer until vegetables are tender, about 40 minutes. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead.