Name: Cabbage and White Bean Soup with Sausage
Yield: 8 to 10 Servings
Ingredients: 4 tablespoons olive oil, divided; 12 ounces fully cooked chicken-apple sausages (about 4), halved lengthwise, then cut crosswise into 1/2-inch-thick slices; 4 cups thinly sliced green cabbage (about 1/2 small head); 3 leeks (white and pale green parts only), halved lengthwise, then thinly sliced crosswise (about 3 cups); 2 cups baby carrots, cut in half lengthwise, then halved crosswise; 2 tablespoons tomato paste concentrate (from tube); 2 tablespoons chopped fresh Italian parsley; 1 tablespoon chopped fresh rosemary; 8 cups low-salt chicken broth; 1 15-ounce can cannellini (white kidney beans), rinsed, drained

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