Cabbage and White Bean Soup with Sausage

Misha Gravenor Photography

from Bon Appétit 

submitted by Mary Reid 

serves 8 to 10 

 

4 tablespoons olive oil, divided 

12 ounces fully cooked chicken-apple sausages (about 4), halved lengthwise, then cut cross wise into ½ inch-thick slices 

4 cups thinly sliced green cabbage (about ½ small head) 

3 leeks (white and pale parts only), halved lengthwise, then thinly sliced crosswise (about 3 cups) 

2 cups baby carrots, cut in half lengthwise, then halved crosswise 

2 tablespoons tomato paste concentrate (from tube) 

2 tablespoons chopped fresh Italian parsley 

1 tablespoon chopped fresh rosemary 

8 cups low-salt chicken broth 

1 15 ounce can cannellini (white kidney beans), rinsed, drained 

 

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 sausages and cabbage to bowl. 

 

Using the same pot sausages and cabbage were in and turning heat down to medium, add remaining 2 tablespoons olive oil. 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. 

 

Can be made one day ahead.