Another family favourite. Mom has been making this soup for years and it’s always a hit. It’s a tasty, hearty and warming soup on a chilly day.
There’s a little bit of chopping involved but it’s worth it.
- 1/2 lb Italian Sausage
- 1 large onion chopped
- 1 (or 5, I love garlic) cloves garlic minced
- 1/2 cup each chopped celery, carrot, pepper (colour of choice)
- 1/2 tsp dried basil
- pinch thyme, and crushed red chilies
- bay leaf
- 19 zo can diced tomates
- 4 cups chicken stock
- 2 cups shredded cabbage
- 1 cup kidney beans
- 1/2 cup pasta
- salt and pepper
- chopped fresh parsley
Remove sausage from casing and sauté in a little EVOO till browned. Add onion, garlic, celery, carrot and peppers. Sauté till soft. Stir in basil, thyme, bay leaf, chillies, salt, pepper, tomatoes and stock. Bring to boil, reduce heat, cover and simmer for 10 minutes. Add cabbage and pasta. Cover and simmer for 30 minutes. Add beans and heat through add chopped fresh parsley when cooking is done and stir in.
Serve as is or top with a few croutons and some fresh grated parmesan cheese.
* note – The ingredients in the pictures are for a larger batch of the recipe.