This recipe fed 6 of us with a bit to spare. It is every bit as good the next day and freezes very well! Enjoy.
1/2 napa cabbage finely chopped
4 carrots diced
1 medium yellow onion diced
4 small tomatoes diced
2 large cloves garlic crushed
2 boxed pacific foods vegetable stock
1lb Whole Foods medium Italian sausage
4-5 Tbls coriander
4-5 sprigs fresh rosemary chopped
2 cans white beans of your choice rinsed and drained
Salt and pepper to taste
In a medium sized soup pot brown sausage on medium heat until fully cooked. Remove sausage from pot and drain over a paper towel in a bowl. Set aside. Add about 2 Tbls olive oil to the sausage drippings then napa cabbage, coriander and rosemary. Cook until cabbage is wilted and beginning to brown. Remove from pan and place on top of sausage until ready to add back into soup. Add another 2 Tbls olive oil to the pan and begin to cook onion, garlic and carrot. When onion becomes slightly translucent add tomatoes and cook mixture for another 10 min stiring frequently. Add both boxes of stock and 1 1/2 cups water and bring to a boil. Reduce heat and allow to simmer until carrots are nice and soft. Add sausage, cabbage, rinsed beans and simmer for another 15-20 min. Add salt and pepper to your liking.
I have also made this soup using red beans and kale. Try it!