Hearty Cannellini & Sausage Soup Recipe

By joanmarie

Ingredients

• 12 ounces beef summer or smoked sausage, cut into 1/2-inch pieces
• 4-1/2 cups vegetable broth
• 2 cans (15 ounces each) cannellini or white kidney beans, rinsed and drained
• 4 cups coarsely chopped Chinese or napa cabbage
• 3 green onions, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Preparation

Step 1

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.