Tag Archives: Beans

Jan 08 2012
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Recipes

Recipe Exchange: Chicken Sausage, White Bean, & Cabbage Soup

The other day while at work (before Christmas), I received an email with the subject line “Recipe Exchange”. I opened it and read:

Hi friends!

We are participating in a collective, constructive, and hopefully TASTY experiment. As such, you have been invited to be part of a recipe exchange concept. We hope you will participate. We have picked those we think would make this fun. Please send a recipe to the person whose name is in position 1 (even if you don’t know him/her) and it should be something quick, easy and without rare ingredients. Actually, the best one is the one you know in your head and can type right now. Don’t agonize over it, it is one you make when you are short of time.

After you’ve sent the recipe to the person in position 1 below and only to that person, copy this letter into a new email, move my name to position 1 and put your name in position 2. Only my and your name should show when you send your email. Send to 20 friends BCC (blind copy). If you cannot do this within 5 days, let us know so it will be fair to those participating. You should receive 36 recipes. It’s fun to see where they come from! Seldom does anyone drop out because we all need new ideas. The turnaround is fast as there are only 2 names on the list and you only have to do it once.

1. xxx      2. xxx

Happy Holidays!

Naturally, I was very excited about this! I immediately responded with my Chocolate Chocolate Chip Candy Cane Cookies recipe which I felt was appropriate since 1. I had just made them the night before and 2. it was the holiday season. I proceded to forward the email to 20 friends and waited my turn to receive recipes in return. So far, I’ve gotten a few interesting ideas but have only made one: chicken sausage, white bean, and cabbage soup.

Chicken Sausage, White bean, and Cabbage Soup:

  • Olive oil
  • 12 ounces fully cooked andouille chicken sausages cut crosswise into bit sized pieces (about 4 sausages, I used portobello mushroom chicken sausage which added another layer of flavor)
  • 3 cups thinly sliced green cabbage (about 1/2 large head or 1 whole small)
  • 3 leeks or 5 shallots thinly sliced
  • 2 tablespoons tomato paste (1/2 small can)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh rosemary
  • 8 cups low-sodium chicken broth
  • 1 15-ounce can cannellini beans (white kidney beans), rinsed, drained
Heat  olive oil in heavy large pot over medium-high heat. Add sausage slices and saute until brown around edges, about 5 minutes. Add cabbage; cook 2 minutes. Transfer to bowl. Add olive oil to same pot and heat over medium heat. Add leeks or shallots and cook until soft, stirring occasionally, about 5 minutes. Add tomato paste, parsley, and rosemary and stir 1 minute. Add broth, sausage-cabbage mixture, and beans and bring to boil. Reduce heat and simmer about 40 minutes.
This soup is very hearty and delicious. Simple and easy, this is a great dish to make ahead for dinner or lunches throughout the week. I was able to get about 8 servings (give or take on portion size) out of the recipe. I highly recommend trying this soup to warm up during the cold winter months!
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