Summary

You can never have too many main course recipes, so give Chicken Sausage, White Bean and Cabbage Soup a try. This gluten free and dairy free recipe serves 6 and costs $1.96 per serving. One portion of this dish contains approximately 19g of protein, 13g of fat, and a total of 312 calories. From preparation to the plate, this recipe takes around around 45 minutes. 13 people have tried and liked this recipe. Head to the store and pick up mild chicken sausage, onion, vegetable stock, and a few other things to make it today. It is brought to you by Foodista. It is perfect for Autumn. Overall, this recipe earns a solid spoonacular score of 66%. Users who liked this recipe also liked White Bean and Chicken Sausage Soup, Chicken Sausage and White Bean Soup Video, and Cabbage and White Bean Soup.

Instructions

In a large pot, heat oil over medium heat. Saute onions until tender, about 8 minutes. Add carrots and continue cooking for another 5 minutes. Season with salt, pepper, garlic and red pepper flakes; cook for another minute. Remove sausage from casing and break into small chunks in the pot. Toss with vegetables to brown meat, cooking for another 8-10 minutes. Pour in stock, enough to cover everything; bring to a simmer. Add white beans and cabbage, stirring to combine. Simmer, covered, until cabbage is wilted but not mushy, about 10 minutes. Generally the sausage will contain enough salt for the soup, but check seasoning and add more salt or pepper if needed.

Ingredients

• 1 olive oil
• 2 medium white onion, small dice (about chopped)
• 3 carrots, peeled and diced
• 4 salt
• 5 black pepper
• 6 garlic, minced
• 7 crushed red pepper flakes
• 8 mild Italian chicken sausage
• 9 low sodium chicken or vegetable stock
• 10 white beans, drained and rinsed
• 11 green cabbage

Directions

• 1 In a large pot, heat oil over medium heat.
• 2 Saute onions until tender, about 8 minutes.
• 3 Add carrots and continue cooking for another 5 minutes.
• 4 Season with salt, pepper, garlic and red pepper flakes; cook for another minute.
• 5 Remove sausage from casing and break into small chunks in the pot.
• 6 Toss with vegetables to brown meat, cooking for another 8-10 minutes.
• 7 Pour in stock, enough to cover everything; bring to a simmer.
• 8 Add white beans and cabbage, stirring to combine.
• 9 Simmer, covered, until cabbage is wilted but not mushy, about 10 minutes.
• 10 Generally the sausage will contain enough salt for the soup, but check seasoning and add more salt or pepper if needed.