Yield: 6 servings
Ingredients:
- 1 lb. bulk Italian sausage
- 2 medium carrots, cut into ½-inch rounds
- 1 small onion, chopped
- 2 celery ribs, chopped
- 1 large clove garlic, minced
- 6 cups chicken broth
- 3 16 oz. cans great northern beans, drained
- 14.5 oz. can fire roasted tomatoes
- ½ medium head cabbage, roughly chopped
- 1¼ tsp. Italian seasoning
- 1 pinch red pepper flakes
Directions:
- Heat a Dutch oven over medium-high heat. Cook and stir sausage in the hot pot until browned and crumbly, 5 to 7 minutes.
- Add carrots, onion, celery and garlic; cook and stir for 1 to 2 minutes.
- Add chicken broth, beans, tomatoes, cabbage and seasonings; bring to a simmer. Cook until cabbage is tender, 5 to 10 minutes.
