Ingredients
- 1 lb. breakfast sausage
- 5 carrots
- 3 ribs of celery
- 1 small white onion
- 4 cloves garlic
- 1 small green cabbage
- 1 bunch dino kale
- 1 can cannellini beans
- 2 cans of stewed tomatoes
- 1 Tbsp. vegetable bouillon (chicken or beef would be fine too)
- all-purpose seasoning to taste – I prefer Nature’s Seasons
- water
Directions
In a large soup pot brown the sausage. While that’s browning chop your onion, celery, and carrots. Add all three to the pot once the sausage is cooked through. Stir around for 2-3 minutes. Mince four cloves of garlic and add to the pot.
Dissolve one tablespoon of vegetable bouillon in two cups of hot water and add to the pot. Bring to a simmer.
Blend two cans of stewed tomatoes until smooth. Add to the pot and stir to combine. Add 4 more cups of water, bring to a boil and let cook for 15 minutes. Taste for seasoning.
Chop one small head of green cabbage into bite sized pieces. Strip the stem out of the dino kale and chop into bite sized pieces. Add to the pot. Let cook down for another 10 minutes. Taste for seasoning one last time!
** Serves 4-6 people
Wine Pairing Suggestion
Willamette Valley Vineyards Whole Cluster Pinot Noir 2022
With A Glass Of Wine 