Cannellini cabbage sausage soup

January is National Soup Month!

Cannellini & Cabbage Soup with Sausage & Tomatoes Executive Chef Patrick Benzin • Sysco Eastern Maryland

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Cannellini & Cabbage Soup with Sausage & Tomatoes

Ingredients 1ea – 19 oz can cooked cannellini beans, drained and rinsed 1 ea – medium onion, chopped ½ ea – medium sized head of green cabbage, chopped 1 pint – grape tomatoes, diced 2 ea – cooked 4 oz Italian sausage links, casing removed, chopped 1 tsp – chopped fresh garlic 1 tsp – fresh chopped thyme 3 Tbsp – fresh chopped parsley 2 oz – extra virgin olive oil 2 qt – beef stock Salt and pepper to taste

Procedure In a 6 quart or more pot, over medium high heat, add olive oil, sausage, and onions. Cook for approximately 5 minutes until the sausage has browned slightly and the onions start to become clear.

Add cabbage and garlic and cook for an additional 5 minutes.

Add beans and tomatoes, salt and pepper. Cook for 2 minutes, then add stock and thyme and bring to a boil.

Reduce to a simmer and cook 15-30 minutes. Add parsley and serve.