SAUSAGE, CABBAGE, AND WHITE BEAN SOUP

Soups and Chowders|Ciao Bella|Gluten-free|Italian|Pork

Ingredients

2 tablespoons olive oil

1 pound bulk sweet Italian sausage

1 large onion, chopped

10 garlic cloves, chopped

2 cups celery, chopped

8 ounces button mushrooms sliced

4 ½ – 5 cups green cabbage, chopped

2 teaspoons salt

1 teaspoon black pepper

2 teaspoons Dish off the Block Ciao Bella Italian Spice Blend

1, 14.5 ounce can chopped tomatoes

3 cups carrots, peeled and cut into ½” thick rounds

2 quarts chicken stock

2, 19 ounce cans cannellini beans, drained

½ cup heavy cream

2 cups fresh baby spinach leaves packed

¼ cup grated parmesan cheese (plus more for garnish)

2 tablespoons chopped parsley

Instructions

Heat the olive oil in a large Dutch oven or soup pot (6-8 quart) over medium high heat. Add the pork to the pot and cook, breaking it up with a spatula, until it is almost cooked through. Add the onions, garlic, and celery to the pot and continue to cook, stirring frequently, for 4-5 minutes until the veggies soften and the pork begins to lightly brown.

Add the mushrooms, cabbage, salt, black pepper, Italian seasoning to the pan and continue cooking, stirring frequently, for another 4-5 minutes until the cabbage wilts. Add the chopped tomatoes, carrots, and all of the chicken stock except 1 cup to the pot. Bring to a boil and then reduce to a very low boil, stirring occasionally. Let this bubble away for 30 minutes until the carrots are tender.

Combine the remaining cup of chicken stock with 1 can of the drained beans in a blender and process until smooth. Add this mixture along with the other drained can of beans (whole) to the pot and stir to combine. Bring back to a low boil and add the heavy cream, spinach, and parmesan cheese. Stir until the spinach wilts. Cook for another 5-10 minutes.

Serve the soup hot in bowls, garnished with parsley. Serve with more parmesan on the side for sprinkling and crusty bread or crostini for dipping.