Chicken Sausage, White Bean and Cabbage Soup

Chicken Sausage, White Bean and Cabbage Soup could be just the gluten free and dairy free recipe you've been looking for. This recipe makes 6 servings with 312 calories, 19g of protein, and 13g of fat each. For $1.96 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe from Foodista requires red pepper flakes, chicken sausage, carrots, and black pepper. 13 people found this recipe to be yummy and satisfying. It works best as a main course, and is done in about 45 minutes. It is perfect for Winter. With a spoonacular score of 67%, this dish is solid. Similar recipes include White Bean and Chicken Sausage Soup, Chicken Sausage and White Bean Soup Video, and Cabbage and White Bean Soup.

Servings: 6

 

Ingredients:

1 tablespoon olive oil

1 medium white onion, small dice (about 2 cups chopped)

2 carrots, peeled and diced

1/2 teaspoon salt

1/4 teaspoon black pepper

1 clove garlic, minced

1/4 teaspoon crushed red pepper flakes

1 pound mild Italian chicken sausage

5 cups low sodium chicken or vegetable stock

15 oz can white beans, drained and rinsed

1/2 head green cabbage

Equipment:

pot

Cooking instruction summary:

In a large pot, heat oil over medium heat. Saute onions until tender, about 8 minutes. Add carrots and continue cooking for another 5 minutes. Season with salt, pepper, garlic and red pepper flakes; cook for another minute. Remove sausage from casing and break into small chunks in the pot. Toss with vegetables to brown meat, cooking for another 8-10 minutes. Pour in stock, enough to cover everything; bring to a simmer. Add white beans and cabbage, stirring to combine. Simmer, covered, until cabbage is wilted but not mushy, about 10 minutes. Generally the sausage will contain enough salt for the soup, but check seasoning and add more salt or pepper if needed.

 

Step by step:


1. In a large pot, heat oil over medium heat.

2. Saute onions until tender, about 8 minutes.

3. Add carrots and continue cooking for another 5 minutes.

4. Season with salt, pepper, garlic and red pepper flakes; cook for another minute.

5. Remove sausage from casing and break into small chunks in the pot.

6. Toss with vegetables to brown meat, cooking for another 8-10 minutes.

7. Pour in stock, enough to cover everything; bring to a simmer.

8. Add white beans and cabbage, stirring to combine.

9. Simmer, covered, until cabbage is wilted but not mushy, about 10 minutes.

10. Generally the sausage will contain enough salt for the soup, but check seasoning and add more salt or pepper if needed.


Nutrition Information:

Quickview
312k Calories
18g Protein
13g Total Fat
32g Carbs
18% Health Score
Limit These
Calories
312k
16%

Fat
13g
21%

  Saturated Fat
2g
17%

Carbohydrates
32g
11%

  Sugar
8g
9%

Cholesterol
53mg
18%

Sodium
1785mg
78%

Get Enough Of These
Protein
18g
37%

Vitamin A
4181IU
84%

Vitamin K
64µg
61%

Vitamin C
34mg
41%

Manganese
0.6mg
30%

Fiber
6g
27%

Folate
92µg
23%

Iron
3mg
19%

Potassium
598mg
17%

Magnesium
53mg
13%

Vitamin B6
0.25mg
12%

Phosphorus
107mg
11%

Copper
0.21mg
11%

Calcium
102mg
10%

Vitamin B1
0.15mg
10%

Vitamin E
1mg
8%

Zinc
1mg
7%

Vitamin B2
0.08mg
5%

Vitamin B5
0.42mg
4%

Vitamin B3
0.53mg
3%

Selenium
1µg
2%

covered percent of daily need
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Food Trivia

The largest item on any menu in the world is the roast camel.

Food Joke

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