Saturday, September 7, 2013
What you need:2 TBS pure olive oil
2 LBS italian sausage
2 oz thinly sliced prosciutto minced
2 medium onion - medium dice
3 medium carrots diced
2 medium celery stalks diced
1 tsp dried thyme
3 - 15.8 oz cans white beans drained
1 quart chicken broth + 1 can
4 garlic cloves minced
1/2 cabbage chopped
1TBL parsley and thyme or to taste
garlic powder, salt to taste
What to do:
Heat oil in soup pot on med high heat, when pan is hot add sausage, cook turning once or twice until browned on all sides, 8-12 minutes. Remove pan from stove, when cooled cut into 1/4 " slices or break up while browning in pan.
Add prosciutto, onions, carrots, celery, thyme, garlic, and parsley. Brown 8-10 minutes, stir often. In a small bowl mash 1 can of beans. Add broth to pot, beans whole and mashed, and sausage. Cover and bring to a simmer, reduce heat to medium-low simmer, partially covered 20 minutes. Add chopped cabbage 10 minutes through. Then let rest at least 10 minutes before serving. Freeze for up to 1 year or Refrigerate for 3-5 days.
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