Italian Sausage And Bean Soup

• 1 to 1 1/2 lb. Italian sausage
• 1 onion, chopped
• 1/2 c. celery, chopped
• 2 cloves garlic, minced
• 2 c. cabbage, shredded
• 1 (29 oz.) can Italian plum tomatoes
• 1 (14 1/2 oz.) can chicken broth
• 1 (15 oz.) can white cannellini or Great Northern beans, drained
• 1/4 tsp. each: thyme, basil and oregano
• 1 bay leaf
• 1 c. whole natural almonds, toasted (if desired)

1. Cut sausage into 1/2-inch pieces; brown in large heavy saucepan over medium heat.
2. Drain off all but 1 tablespoon fat. Stir in onions; cook 5 to 8 minutes, stirring occasionally, until soft, but not browned.
3. Stir in garlic and celery; cook until soft, 5 to 8 minutes.
4. Stir in cabbage, tomatoes, beans, chicken broth, thyme, basil, oregano and bay leaf.
5. Cover and bring to a boil.
6. Simmer 30 minutes.
7. Discard bay leaf.
8. Stir in almonds.

italian sausage, onion, celery, garlic, cabbage, italian plum tomatoes, chicken broth, white cannellini, thyme, bay leaf, natural almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=296223 (may not work)