Cabbage Soup with Sausage and White Beans

Ingredients

12 ounces bulk Italian sausage

1 large onion, finely diced

4 garlic cloves, minced

2 tablespoons red wine vinegar

2 (15-ounce) cans white beans,* such as navy or cannellini, rinsed and drained

2 (14.5-ounce) cans petite diced tomatoes

6 cups (12 ounces) coarsely chopped cabbage (from ½ small head) *Read the label to be sure this product is gluten-free.

Directions

Heat a Dutch oven or large heavy-bottomed pot over medium-high heat. Add the sausage in small pieces and sear until the bottom is well browned, 2 to 3 minutes. Break it up with your spoon until it's cooked through and browned all over, 2 to 3 minutes more. Use a slotted spoon to transfer the sausage to a bowl, leaving the fat behind, if any.

Reduce the heat to medium and add ½2 tablespoon olive oil and the onion. Cook, stirring, until it starts to brown, 8 to 10 minutes. Add the garlic and cook until fragrant, about 1 minute more.

Add 1 tablespoon of the vinegar and scrape the bits off the bottom of the pot to deglaze it. Stir in the white beans, 1¼ teaspoons kosher salt, reserved sausage, and tomatoes. Add the cabbage and 7 cups water. Increase the heat to high and bring to a boil, then reduce to medium-low and cook at a very gentle simmer until the cabbage is tender, 40 to 45 minutes.

Remove trom the heat and stir in the remaining 1 tablespoon vinegar. Serve immediately.

Notes

100 SKINNYTASTE SIMPLE

Per Serving (13/4 cups) • Calories 213 • Fat 4g • Saturated Fat 1 a • Cholestero 32 mg Carbohydrate 28 g • Fiber 8g • Protein 15 g • Sugars 7 g • Sodium 895 mg