Lunch: Hearty Cannellini & Sausage Soup Recipe
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
Instructions
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.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
