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Ingredients
3 Teaspoons oil
1 Pound sweet Italian sausage, casings removed, cut into pieces
1 Large onion, coarsely chopped
1/2 Cup white wine (optional)
3 Garlic cloves, minced
3 Carrots, diced
1 (48 oz) Can chicken broth
3/4 Teaspoon dried sage
1/2 Teaspoon salt
1/2 Teaspoon dried thyme
1/2 Teaspoon pepper
3 Cups green cabbage, thinly sliced
2 (15 oz) Cans cannellini beans, drained & rinsed
1/2 Cup parsley, chopped
6 Slices Italian bread
6 Slices Gruyere cheese
Instructions
In pot, heat 1 1/2 teaspoons oil. Add sausage, cook until cooked through and browned. Remove from pot, set aside.
In same pot, heat remaining oil. Add onion, 1/4 cup wine and garlic, cook until onion softens. Add carrots, cook until carrots soften and onion lightly browns. Add broth, sage, salt, thyme, pepper, reserved sausage and remaining wine. Bring to a boil. Cook 10 minutes.
Add cabbage and beans, cover. Reduce heat, simmer until cabbage wilts. Stir in parsley.
Just before serving, heat broiler. Top each bread slice with 1 slice cheese, place on pan and broil until cheese melts. Serve soup topped with toasted bread and cheese.