Cannellini and Cabbage Soup |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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I have been working on making healthier meals to keep my blood sugar in check. I have been buying canned beans to try and coming up with creative soups for my lunches. Ingredients:
1 large yellow onion, finely diced |
1/2 lb baby carrots, finely diced |
3 tablespoons olive oil |
1 (16 ounce) package jimmy dean 97% fat-free breakfast sausage, crumbled |
1 tomato, 1 inch chunks |
1/4 head savoy cabbage, julienne sliced |
2 (15 1/2 ounce) cans cannellini beans |
32 ounces chicken broth |
Directions:
1. First: In a large soup pot or dutch kettle, saute the carrots and onions in the olive oil.
2. Second: When the onions have turned translucent and the carrots have softened, add the sausage.
3. Third: Once the sausage is cooked through, add the tomato, cabbage, beans, and broth.
4. Let the soup simmer for 30 minutes.
5. FYI- This soup is even better served the following day.
6. A French baguette, Brie cheese and Bosc pears round out the meal for a continental flair.
7. Or try, Cornbread, Cheddar Cheese and a Gala Apple for a hearty American meal.
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