This French-peasant soup is delicious, served with crunchy bread for a “soup night” dinner!
Ingredients
2Tbsp.olive oil
12oz.Italian sausage, I used Aidells pre-cooked
1large onion, finely chopped
3clovesgarlic, pressed
2-3carrots, peeled and chopped
1cupcelery, chopped
1small head green cabbage, thinly slices (about 10 cups)
8cupschicken or vegetable stock
3/4cupdry white wine
1cupchopped fresh tomatoes
1Tbsp.chopped fresh rosemary
1Tbsp.chopped fresh thyme
Fresh ground pepper
Fresh Parmesan cheese
Instructions
Heat olive oil in a large pan over medium high heat. Add onion and cook for 4-5 minutes; add garlic, stir and cook for additional minute.
Add the sausage and cook for 5-7 minutes.
Reduce the heat to medium and add the carrots and celery; cook for 2-3 minutes. Add the cabbage; cook until starting to wilt, about 2 minutes.
Continue to stir and add the broth, wine, and tomatoes. Add the fresh rosemary and thyme. Increase heat to high and bring to a boil. Reduce heat to low and simmer for up to 1 hour.
Serve with fresh Parmesan cheese and fresh ground pepper.