Ingredients
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 1/2 lb. Italian sausage, sliced or crumbled (sometimes I make small meatballs instead)
- 1 large onion, chopped
- 1 clove garlic, minced
- 1/2 cup each chopped celery, carrot and green pepper
- 2 Tablespoons chopped parsley
- 1/2 teaspoon dried basil
- pinch dried thyme
- 1 bay leaf
- salt and pepper
- 2 cups chopped tomatoes (or 19 oz/540 ml can)
- 4 cups chicken stock
- 2 cups shredded cabbage (i generally put extra beans and/or pasta instead of the cabbage)
- 1 cup cooked or canned kidney beans (I always use full 19 oz can)
- 1/2 cup elbow macaroni or other pasta
- freshly grated parmesan (optional)
Directions
- In a large heavy saucepan, heat oil and butter.
- Add sausage; brown lightly.
- Add onion, garlic, celery, carrot and green pepper; cook until softened but not browned.
- Stir in parsley, basil, thyme, bay leaf and a little salt and pepper.
- Stir in tomatoes and stock.
- Bring to a boil; reduce heat, cover and simmer for about 10 minutes.
- Add cabbage, beans and macaroni.
- Cover and simmer for about 30 minutes. (I usually add the macaroni after it has simmered for 20 minutes).
- After 30 minutes, if too thick, dilute with water to desired consistency. Taste and adjust seasoning.
- Serve with parmesan to sprinkle on top if desired.
- Great with hearty, crusty bread.
- Makes about 8 servings
