Italian Sausage and Vegetable Soup

Some evenings call for a bowl of comforting goodness.  With the time change and darkness appearing at 4:45 p.m., a nice hot bowl of soup is a nice welcome home treat.

This recipe doesn't include any fancy or exotic ingredients. In fact, you probably have most of the ingredients in your well-stocked pantry. It's also very forgiving.  You don't like red kidney beans, double up on the cannellini beans. You want celery?  Add some celery. You love tomatoes? Add another can.

You get the idea!

1 T. olive oil

1 lb. ground mild (or hot) Italian sausage

1 medium yellow onion, chopped

3 carrots, peeled and chopped

3 cloves garlic, minced

2 T. dried Italian seasoning

3 - 4 cups low-sodium beef stock

14.5. oz. can petite diced tomatoes

14.5 oz. can cannellini beans, rinsed and drained

14.5 oz. can red kidney beans, rinsed and drained

3 cups shredded cabbage

In a 4 - 5 quart Dutch oven, heat olive oil over medium-high heat. Add the sausage, breaking it up with a wooden spoon, and cook 5 - 7 minutes until it is browned. 

Put the onions, carrots, garlic, and Italian seasoning in the pot and continue cooking and stirring frequently for another 5 minutes or so. 

Add remaining ingredients and bring to a boil.  Reduce heat and cover and let the soup simmer until the vegetables are cooked and tender.  You can add additional beef broth if it's not "soupy" enough for your liking.

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