10 20 30
Ingredients
- 12 ounces beef summer or smoked sausage, cut into 1/2-inch pieces
- 4-1/2 cups vegetable broth (or chicken)
- 2 cans (15 ounces each) cannellini or white kidney beans, rinsed and drained (or red kidney beans)
- 4 cups coarsely chopped cabbage
- 3 green onions, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions
- In a large saucepan, cook and stir sausage over medium heat until lightly browned; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer for 5-10 minutes or until cabbage is tender and flavors are blended. Yield: 6 servings.
Originally published as Hearty Cannellini & Sausage Soup in Taste of Home October/November 2012, p65
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