Tuscan Bean Soup with Sausage Recipe

  • 1 tablespoon olive oil
  • 1/4 pound loose Italian-style turkey sausage
  • 2 teaspoons fennel seeds (optional)
  • 1 onion, chopped
  • 1/2 head green cabbage, shredded
  • 2 cloves garlic, minced
  • 1 (16 ounce) can white kidney or cannellini beans, rinsed and drained
  • 2 (14.5 ounce) cans fat-free, reduced-sodium chicken broth
  • 1 (14 ounce) can Italian-style stewed tomatoes
  1. Warm oil in a large nonstick saucepan over medium heat. Add sausage and fennel seeds, if using. Cook 10 minutes, or until sausage is no longer pink. Remove sausage to a small bowl, leaving drippings in the saucepan.
  2. Add onion to drippings in the saucepan. Cook 5 minutes, or until onion is tender. Stir in cabbage and garlic. Cook 2 minutes. Stir in beans, broth, tomatoes (with juice), and sausage. Heat to boiling.
  3. Reduce heat to low, cover, and simmer for 20 minutes.