Cabbage Sausage Soup

Heat a large pot over medium heat and cook the sliced sausage for 5-6 minutes until crispy. Add a splash of olive oil if you’re not using a non-stick pot. Remove the cooked sausage from the pot with a slotted spoon and set aside.
10 ounces kielbasa sausage
Add 1 tablespoon olive oil to the same pot together with the leek, carrot, celery and fennel. Cook for 6-8 minutes until softened.
1 tablespoon olive oil
1 medium leek
1 medium carrot
2-3 celery ribs
½ fennel bulb
Next, add the garlic and cabbage and cook for 5 minutes, stirring from time to time, until the cabbage starts to reduce in size.
2 garlic cloves
1.5 lb small head green cabbage
Stir in the Italian seasoning, bay leaf, ground black pepper, cannellini beans, cooked sausage and chicken stock. Bring to a boil, then lower the heat, cover with a lid and simmer for 15 minutes.
1 teaspoon Italian seasoning
1 bay leaf
¼ teaspoon ground black pepper
1 can (14 oz / 400 g) cannellini beans
6 cups low-sodium chicken stock
Adjust the seasoning to taste and serve hot, with your favorite crusty bread on the side.
Salt and extra ground black pepper to taste