Is there anything better than a soup full of smoked sausage, creamy cannellini beans and hearty cabbage? I don’t think so!
—PAULINE WHITE EL CAJON, CA
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
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
1. In a large saucepan, cook and stir sausage over medium heat until lightly browned; drain.
2. Add the remaining ingredients; bring to a boil. Reduce the heat; simmer 5-10 minutes or until the cabbage is tender and the flavors are blended.