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Chicken Sausage, White Bean and Cabbage Soup

 
One serving costs about $1.96

$1.96 per serving

13 people like this recipe

13 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 fall,winter,gluten-free,dairy-free,gluten free,dairy free lunch,soup,main course,main dish,dinner
spoonacular Score:67%

Spoonacular Score: 67%

 

You can never have too many main course recipes, so give Chicken Sausage, White Bean and Cabbage Soup a try. This gluten free and dairy free recipe serves 6 and costs $1.96 per serving. One portion of this dish contains approximately 19g of protein, 13g of fat, and a total of 312 calories. From preparation to the plate, this recipe takes around around 45 minutes. 13 people have tried and liked this recipe. Head to the store and pick up mild chicken sausage, onion, vegetable stock, and a few other things to make it today. It is brought to you by Foodista. It is perfect for Autumn. Overall, this recipe earns a solid spoonacular score of 66%. Users who liked this recipe also liked White Bean and Chicken Sausage Soup, Chicken Sausage and White Bean Soup Video, and Cabbage and White Bean Soup.

Ingredients

Servings:
1 Tbsp
1 Tbsp olive oil
olive oil
2 cups
2 cups white onion
white onion
2
2  diced carrots
diced carrots
0.5 tsps
0.5 tsps salt
salt
0.25 tsps
0.25 tsps black pepper
black pepper
1 clove
1 clove garlic
garlic
0.25 tsps
0.25 tsps crushed red pepper flakes
crushed red pepper flakes
1 lb
1 lb italian chicken sausage
italian chicken sausage
5 cups
5 cups low sodium vegetable stock
low sodium vegetable stock
15 oz
15 oz canned white beans
canned white beans
0.5 head
0.5 head green cabbage
green cabbage
1 Tbsp olive oil
1 Tbsp
olive oil
2 cups white onion
2 cups
white onion
2  diced carrots
2
diced carrots
0.5 tsps salt
0.5 tsps
salt
0.25 tsps black pepper
0.25 tsps
black pepper
1 clove garlic
1 clove
garlic
0.25 tsps crushed red pepper flakes
0.25 tsps
crushed red pepper flakes
1 lb italian chicken sausage
1 lb
italian chicken sausage
5 cups low sodium vegetable stock
5 cups
low sodium vegetable stock
15 oz canned white beans
15 oz
canned white beans
0.5 head green cabbage
0.5 head
green cabbage

Equipment

pot
pot
pot
pot


Instructions

In a large pot, heat oil over medium heat. Saute onions until tender, about 8 minutes. Add carrots and continue cooking for another 5 minutes. Season with salt, pepper, garlic and red pepper flakes; cook for another minute. Remove sausage from casing and break into small chunks in the pot. Toss with vegetables to brown meat, cooking for another 8-10 minutes. Pour in stock, enough to cover everything; bring to a simmer. Add white beans and cabbage, stirring to combine. Simmer, covered, until cabbage is wilted but not mushy, about 10 minutes. Generally the sausage will contain enough salt for the soup, but check seasoning and add more salt or pepper if needed.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.96
Ingredient
1 tablespoon olive oil
2 cups white onion
2 diced carrots
¼ teaspoons black pepper
1 clove garlic
¼ teaspoons crushed red pepper flakes
1 pound italian chicken sausage
5 cups low sodium vegetable stock
15 ounces canned white beans
½ heads green cabbage
Price
$0.17
$0.70
$0.21
$0.01
$0.07
$0.03
$5.35
$3.78
$0.76
$0.70
$11.77

Tips

Health Tips

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

Green Tips

  • Good news: cabbage is not only cheap, it is also one of the "clean fifteen" so you do not have to spend extra to buy it organic, unless you really want to.

Disclaimer

Nutritional Information

Quickview
312 Calories
18g Protein
13g Total Fat
32g Carbs
18% Health Score
Limit These
Calories
312
16%

Fat
13g
21%

  Saturated Fat
2g
17%

Carbohydrates
32g
11%

  Sugar
8g
9%

Cholesterol
53mg
18%

Sodium
1785mg
78%

Get Enough Of These
Protein
18g
37%

Vitamin A
4181IU
84%

Vitamin K
64µg
61%

Vitamin C
34mg
41%

Manganese
0.6mg
30%

Fiber
6g
27%

Folate
92µg
23%

Iron
3mg
19%

Potassium
598mg
17%

Magnesium
53mg
13%

Vitamin B6
0.25mg
12%

Phosphorus
107mg
11%

Copper
0.21mg
11%

Calcium
102mg
10%

Vitamin B1
0.15mg
10%

Vitamin E
1mg
8%

Zinc
1mg
7%

Vitamin B2
0.08mg
5%

Vitamin B5
0.42mg
4%

Vitamin B3
0.53mg
3%

Selenium
1µg
2%

covered percent of daily need

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