Spicy White Bean and Cabbage Soup
This delicious low-carb soup is oh-so-good! It comes together quickly in a single pot, so you don’t have to spend a ton of time cleaning up afterwards. If you have time, make a double batch and freeze the leftovers to enjoy later.
Just make sure that all of your ingredients are gluten free before you start.
Ingredients
- 1 lb spicy pork sausage crumbled
- 1 can (28 oz) diced tomatoes undrained
- 3 c stock chicken or vegetable
- 1 tbsp oregano dried
- 2 tsp garlic powder
- 3 inch hard Parmesan rind
- 2 cans (15 oz) cannellini beans drained and rinsed
- salt and pepper to taste
- 3 c cabbage cut into bite-sized pieces
- fresh parsley chopped, optional
- Parmesan cheese freshly grated, optional
Instructions
- Add crumbled bulk pork sausage to a large skillet over medium heat. Cook until no longer pink inside. Carefully drain excess fat from the pan and return to heat.
- Add diced tomatoes, chicken or vegetable stock, oregano, garlic powder, and Parmesan rind to pan. Stir to combine and increase heat to medium-high.
- Cook until liquid almost boils, then reduce heat to medium-low. Add cannellini beans to pan. Cover and simmer for 20-25 minutes, stirring occasionally. Season with salt and pepper, to taste.
- Add cabbage to pot and continue simmering until tender, about 10-15 minutes.
- Remove from heat and ladle into bowls. Garnish with chopped parsley and grated Parmesan cheese, if desired, and serve immediately. Note: If soup is too thick, add a little more stock. If it is too thin, continue cooking until desired consistency is reached.
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