Description
Imagine diving into a bowl of Spicy White Bean and Cabbage Soup that's like a cozy chat with your taste buds. Forget the typical soup – this one's a taste carnival! Think velvety white beans, crunchy cabbage, and a spicy jolt that says, "Wake up, taste buds!"
Ingredients
1 lb. bulk spicy pork sausage, crumbled
1 28-oz. can diced tomatoes, with liquid
3 c. chicken or vegetable stock, preferably organic
1 T. oregano, dried
2 t. garlic powder
3” piece hard Parmesan rind
2 cans (15 oz.) cannellini beans, drained and rinsed
salt and pepper, to taste
3 cups fresh cabbage, cut into bite sized pieces
Instructions
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Add crumbled bulk pork sausage to a large skillet over medium heat. Cook until no longer pink inside. Carefully drain excess fat from the pan and return to heat.
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Add diced tomatoes, chicken or vegetable stock, oregano, garlic powder, and Parmesan rind to pan. Stir to combine and increase heat to medium-high.
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Cook until liquid almost boils, then reduce heat to medium-low. Add cannellini beans to pan. Cover and simmer for 20-25 minutes, stirring occasionally. Season with salt and pepper, to taste.
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Add cabbage to pot and continue simmering until tender, about 10-15 minutes
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Remove from heat and ladle into bowls. Garnish with chopped parsley and grated Parmesan cheese, if desired, and serve immediately. Enjoy!
Note: If soup is too thick, add a little more stock. If it is too thin, continue cooking until desired consistency is reached.
Notes
Garnish (optional):
Fresh parsley, washed, stems removed and finely chopped
Parmesan cheese, freshly grated
- Prep Time: 10 minutes
- Cook Time: 30 - 40 minutes