Chicken Sausage, White Bean and Cabbage Soup
Chicken Sausage, White Bean and Cabbage Soup could be just the gluten free and dairy free recipe you've been looking for. This recipe makes 6 servings with 312 calories, 19g of protein, and 13g of fat each. For $1.96 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe from Foodista requires red pepper flakes, chicken sausage, carrots, and black pepper. 13 people found this recipe to be yummy and satisfying. It works best as a main course, and is done in about 45 minutes. It is perfect for Winter. With a spoonacular score of 67%, this dish is solid. Similar recipes include White Bean and Chicken Sausage Soup, Chicken Sausage and White Bean Soup Video, and Cabbage and White Bean Soup.
Servings: 6
Ingredients:
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
Equipment:
pot
Cooking instruction summary:
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.
Step by step:
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.
Nutrition Information:
covered percent of daily need
