Cabbage Soup with White Beans and Sausage

Cabbage Soup with White Beans and Sausage

  • 2 Tbs. unsalted butter

  • 1 large leek, cut in half and thinly sliced

  • 3 cloves mince garlic

  • salt and pepper

  • 1 small cabbage, core removed and thinly sliced

  • 8 cups stock (chicken or vegetable)

  • 2 Parmesan cheese rinds

  • 1/2 baguette, sliced 1” thick

  • 1/2 cup grated Parmesan cheese, divided

  • Zest of 1 lemon

  • 15 oz. white beans

  • 8 oz. thinly sliced pre cooked sausage (Such as kielbasa)

In a large Dutch oven or pot melt the butter. Add the leek and sautte for 3 to 5 minutes or until soft. Add the garlic and saute for another 30 seconds. Add the cabbage and a large pinch of salt and pepper and saute for a 5 to 7 mintues or until it begins to wilt and caramelize.

Add the stock followed by the Parmesan cheese rinds. Cook for 20 minutes or until cabbage is super soft.

While the cabbage cooks top the baguette slices with a drizzle of olive oil and a little Parmesan cheese. Broil for 30 seconds or until golden brown on top.

When the soup is ready, fold in the white beans and (if using) the pre cooked sausage. (I also added cooked pasta and it was delicious)

Taste for salt then serve the soup topped with Parmesan croutons, lemon zest, and red chili flakes.

Makes about XX

SoupAmanda FredericksonComment