Chicken Sausage, White Bean and Cabbage Soup

8 steps · 45 min total

1. 01

   Sauté the Onion

   In a large pot, warm the 1 tablespoon of olive oil over medium heat. Add the 2 cups of chopped onion and sauté until they soften and turn translucent, which should take about 8 minutes.
2. 02

   Add Carrots

   Stir in the 2 chopped carrots and continue cooking for another 5 minutes, letting them soften slightly.
3. 03

   Season Vegetables

   Add the 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 clove minced garlic, and 1/4 teaspoon red pepper flakes to the vegetables. Cook for just another minute, until the garlic becomes fragrant.
4. 04

   Brown the Sausage

   Remove the 1 pound of mild chicken sausage from its casing and break it into small chunks directly into the pot with the vegetables. Stir and cook for 8-10 minutes, breaking up any larger pieces, until the sausage is browned all over.
5. 05

   Add Stock

   Pour in the 5 cups of vegetable stock, ensuring it covers the sausage and vegetables. Bring the mixture to a gentle simmer.
6. 06

   Add Beans and Cabbage

   Stir in the 15 oz can of white beans (drained and rinsed) and the 1/2 head of shredded cabbage. Give it a good stir to combine everything.
7. 07

   Simmer Soup

   Cover the pot and let the soup simmer for about 10 minutes, or until the cabbage has wilted but still has a bit of texture, not mushy.
8. 08

   Adjust Seasoning

   Taste the soup and adjust the seasoning as needed. The chicken sausage often brings enough salt, but you might want to add a bit more salt or pepper to your liking.