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.