Chicken Sausage, White Bean and Cabbage Soup
1 tablespoon olive oil
2 carrots, peeled and diced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 clove garlic, minced
1/4 teaspoon crushed red pepper flakes
15 oz can white beans, drained and rinsed
1/2 head green cabbage
In a large pot, heat oil over medium heat.
Saute onions until tender, about 8 minutes.
Add carrots and continue cooking for another 5 minutes.
Season with salt, pepper, garlic and red pepper flakes; cook for another minute.
Remove sausage from casing and break into small chunks in the pot.
Toss with vegetables to brown meat, cooking for another 8-10 minutes.
Pour in stock, enough to cover everything; bring to a simmer.
Add white beans and cabbage, stirring to combine.
Simmer, covered, until cabbage is wilted but not mushy, about 10 minutes.
Generally the sausage will contain enough salt for the soup, but check seasoning and add more salt or pepper if needed.