At some point, I know I have made a similar soup from a recipe using kale, but I wasn't able to find it, so I just winged it and used what I had on hand.
1-2T Olive Oil
2-3 Italian Sausage links (I used chicken)
1 Onion, diced
4 Celery stalks, diced (and celery heart)
4-5 Carrots, peeled and sliced
1 Carton chicken broth
2 cans of beans (I used black & great northern/cannelini)
8 Cabbage Leaves
Fresh Herbs (I used parsley & sage)
Seasonings (I used S&P and a little nutmeg)
1T Apple Cider Vinegar
Parm, for serving
1. Drizzle olive oil over large soup pot and heat on medium. Squeeze the sausages out of their casings and crumble with a wooden spoon (pretty gross, I know). Cook until no longer pink.
2. I don't chop the veggies up first, I just do it as I go. Start with the veggies that take the longest to cook and add them as you finish choping. I do onions, celery and then carrots. Season with pepper and minimal salt. Cook until softened.
3. Add the chicken broth, 2 cups water, and both cans of beans (rinsed & drained). I also add the herbs I am using and the heart of celery, which gives a lot of flavor & looks like this:
Just throw it in like this & remember to take it out before serving.
4. Simmer the stock on medium until the veggies are cooked to your liking, probably about 20-25 minutes.
5. While the soup simmers, prepare your cabbage. Cut the ribs out:
and chiffonade your leaves like so:
couldn't resist a picture of the ribs, don't they look like little trees?
6. Now add the cabbage and cook about 5 more minutes or until it is wilted. Remove from heat and add the apple cider vinegar.
A pretty nice lunch!
Wow, this is really filling for soup!