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Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Cabbage and White Bean Soup with Sausage
Cabbage and White Bean Soup with Sausage
(Zuppa di Fagioli Bianchi, Cavolo, e Salsiccia)
 
 
Ingredients:
 
4 tablespoons extra virgin olive oil, divided
12 ounces fully cooked sausages (about 4), halved lengthwise, then cut crosswise into 1/2-inch thick slices
4 cups thinly sliced green cabbage (about 1/2 small head)
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 crosswise
2 tablespoons tomato paste concentrate
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh rosemary
8 cups chicken broth
One 15-ounce can cannellini (white kidney beans), rinsed, drained
 
Directions:
 
Heat 2 tablespoons olive oil in heavy large pot over medium-high heat.

Add sausage slices and saute until brown around edges, about 5 minutes.

Add cabbage; saute 2 minutes.

Transfer to bowl.

Add remaining 2 tablespoons olive oil to same pot and heat over medium heat.

Add leeks and carrots and saute until soft, stirring occasionally, about 5 minutes.

Add tomato paste, parsley, and rosemary and stir 1 minute.

Add broth, sausage-cabbage mixture, and beans and bring to boil.

Reduce heat and simmer until vegetables are tender, about 40 minutes.

Season to taste with salt and pepper. Serves 8 to 10.
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