Soup Series #4 – Hearty Cannellini & Sausage Soup Recipe

Hearty Cannellini & Sausage Soup Recipe

TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 12 ounces Piemonte Italian Beer sausage, cut into 1/2-inch pieces
  • 4-1/2 cups vegetable broth
  • 2 cans (15 ounces each) cannellini or white kidney beans, rinsed and drained
  • 4 cups coarsely chopped Chinese or napa cabbage
  • 3 green onions, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. In a large saucepan, cook and stir sausage over medium heat until lightly browned; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer for 5-10 minutes or until cabbage is tender and flavors are blended.

Nutritional Facts

1-1/3 cups: 283 calories, 14g fat (5g saturated fat), 35mg cholesterol, 1672mg sodium, 24g carbohydrate (3g sugars, 6g fiber), 15g protein.

Originally published as Hearty Cannellini & Sausage Soup in Taste of Home October/November 2012, p65

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