Cuisiniant Chopper - A versatile chopper for dicing vegetables like cabbage and onions efficiently.
Chef's Knife - Essential kitchen tool with a sharp blade, perfect for slicing sausage and preparing other ingredients.
Soup Ladle - Large ladle ideal for serving the finished soup from pots or bowls.
Cutting Board - Needed for safely chopping cabbage and vegetables without damaging countertops.
Blender - For pureeing components of the soup, such as white beans to make it creamier.
Large Pot with Lid (Soup) - Necessary for cooking main ingredients of the recipe and simmering soup effectively.
Sauté Pan - Useful for sautéing onions, garlic, and other aromatics per initial recipe steps.
Measuring Cups & Spoons - Essential for accurately measuring ingredients like broth, white beans, and seasonings.
Food Processor (optional) - Can be used to quickly chop or puree large quantities of vegetables if needed.
Steam Rack - Helpful if you prefer to steam components before adding them to the soup for added texture.
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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