Cabbage and White Bean Soup with Sausage

• 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

1. Heat 2 tablespoons olive oil in heavy large pot over medium-high heat.
2. Add sausage slices and saute until brown around edges, about 5 minutes.
3. Add cabbage; saute 2 minutes.
4. Transfer to bowl.
5. Add remaining 2 tablespoons olive oil to same pot and heat over medium heat.
6. Add leeks and carrots and saute until soft, stirring occasionally, about 5 minutes.
7. Add tomato paste, parsley, and rosemary and stir 1 minute.
8. Add broth, sausage-cabbage mixture, and beans and bring to boil.
9. Reduce heat and simmer until vegetables are tender, about 40 minutes.
10. Season to taste with salt and pepper.
11. DO AHEAD: Can be made 1 day ahead.

olive oil, chickenapple sausages, green cabbage, leeks, baby carrots, tomato paste concentrate, fresh italian parsley, rosemary, lowsalt, cannellini

Taken from www.epicurious.com/recipes/food/views/cabbage-and-white-bean-soup-with-sausage-241619 (may not work)