Wednesday, 30 November 2011

Cabbage Soup....

Tomorrow is December 1st. Soup season is upon us. Comfort food...... Here is a recipe for a yummy, hearty soup using ingredients you can find at the market with a few pantry staples thrown in.

Market purchases: sausage,cabbage, leeks, carrots, parsley, rosemary

Italian Tomato, White Bean & Cabbage Soup with Sausage.
  • 4 tablespoons 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) OR use onions instead.
  • 1 stalk of celery, chopped fine
  • 2 cups carrots, chopped
  • 2 tablespoons tomato paste concentrate
  • 2 tablespoons chopped fresh Italian parsley or regular (if dried, use less)
  • 1 tablespoon chopped fresh rosemary
  • 8 cups low-salt chicken or veggie broth
  • 1 15-ounce can cannellini (white kidney beans), rinsed,

Heat 2 tablespoons of olive oil in heavy large pot over medium-high heat.

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

Add cabbage; sauté 2 minutes. Transfer sausage and cabbage to bowl.

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

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

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

Add broth, sausage/ 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.

*For a Vegetarian version, use a can of chickpeas or some firm tofu to replace the sausage*

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