Chicken Sausage, White Bean and Cabbage Soup
If you want to add more gluten free and dairy free recipes to your recipe box, Chicken Sausage, White Bean and Cabbage Soup might be a recipe you should try. One serving contains 312 calories, 19g of protein, and 13g of fat. For $1.96 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 6. 13 people have made this recipe and would make it again. A mixture of olive oil, mild chicken sausage, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. It can be enjoyed any time, but it is especially good for A
Instructions
- 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.
Recipe from foodista.com
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Ingredients (11)
- •1 tablespoon olive oil
- •1 medium white onion, small dice (about 2 cups chopped)
- •2 carrots, peeled and diced
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1 clove garlic, minced
- •1/4 teaspoon crushed red pepper flakes
- •1 pound mild Italian chicken sausage
- •5 cups low sodium chicken or vegetable stock
- •15 oz can white beans, drained and rinsed
- •1/2 head green cabbage