Cabbage Soup with Turkey Sausage
Recipe type: Soup/Stew
Serves: 6 servings
- 1 lb hot Italian turkey sausage
- 3 Tbsp olive oil, divided
- 1 medium onion, peeled and chopped
- 3 carrots, peeled and chopped
- 2 cloves garlic, minced
- 1 cup dry white wine
- ½ tsp fennel seed ground
- ½ tsp salt
- freshly ground black pepper to taste
- 2 cups chicken stock
- 15.5 oz can northern beans with their juice
- ½ of a large head of cabbage, cored and chopped
- A few torn leaves of parsley for garnish if desired.
- Heat 1 ½ Tbsp oil in a large, straight-sided skillet (or large pot if you don’t have a big enough skillet to fit everything).
- Squeeze sausage out of casings into pan and stir, breaking it up until browned.
- Remove sausage to a bowl.
- Add remaining 1 ½ Tbsp oil to pan and add onion and carrot.
- Saute until softened, about 5 minutes.
- Add garlic and stir about 30 seconds until aroma comes.
- Add wine, ground fennel seed, salt and black pepper.
- Bring to a boil, while scraping bottom of pan with a wooden spatula to release browned bits.
- Simmer about 5 minutes until wine is reduced by about half.
- Add chicken stock, beans with their liquid, and cooked sausage, and stir.
- Add cabbage on top.
- Cover and simmer 35 minutes.
- Cabbage will not be totally immersed but will steam in pan.
- Ladle into shallow bowls, garnish with parsley if desired, and serve.
Recipe by Savory Nature at http://savorynature.com/2016/03/10/cabbage-soup-turkey-sausage/
3.4.3177