Cabbage & Cannellini Bean Soup With Sausage

Cabbage and White Bean Soup


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  ,

Yields or Serves:  

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Cabbage & Cannellini Bean Soup With Sausage


4 Tablespoons Olive Oil

12 Ounces Fully Cooked Chicken Sausages (About 4) Halved Lengthwise – Then Cut Crosswise Into ½ Inch Thick Slices

4 Cups Thinly Sliced Green Cabbage (about ½ small head) – Savoy Cabbage Works Well Too

3 Leeks (white and pale green parts only) Halved Lengthwise, Then Thinly Sliced Crosswise – About 3 Cups

2 Cups Baby Carrots – Cut In Half Lengthwise – Then Halved Croswise

2 Tablespoons Tomato Paste Concentrate (from tube)

2 Tablespoons Chopped Fresh Italian Parsley

1 Tablespoon Chopped Fresh Rosemary

8 Cups Chicken Broth

15 Ounces of Cooked Cannellini (white kidney beans)

Heat 2 tablespoons olive oil in heavy large pot over medium to high heat.  Add sausage slices and sauté until brown around the edges for about 5 minutes.  Add cabbage and sauté for 2 minutes.  Transfer to a bowl.  Add the remaining 2 tablespoons olive oil to the same pot and heat over medium heat.  Add the leeks, carrots and sauté until soft, stirring occasionally for about 5 minutes.  Add the tomato paste, parsley and rosemary.  Stir 1 minute.  Add broth, sausage & cabbage mixture and beans.  Bring to a boil.  Reduce heat and simmer until vegetables are tender.  This will be at least 40 minutes.  Season to taste with salt and pepper.  So simple and great for cold weather!

 *Note: You can omit the sausage for a veg version of this soup.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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