Sausage, White Bean and Cabbage Soup

-Cut 4 fully cooked chicken-apple sausages in half the long way and then cut into ½ inch slices.

-Heat 2 TBS butter or ghee in a large heavy pot over medium-high heat then add the sausages and sauté until brown around the edges, about 5 minutes.

-Cut 1 cabbage in half through the core. Cut each half in half again, then thinly slice it, discarding the core.

-Add it to the sausage and sauté 3 minutes.

-Transfer the cabbage to a bowl.

-Peel and then chop ½ bunch of carrots into thin rounds. 

-Add 3 TBS butter to the pot, add the carrots and cook for about 5 minutes stirring often.

-Add the following:

1 skinned and chopped tomato

3-5 cloves chopped garlic

½ bunch chopped parsley, cilantro or chives

-Let cook for 1 minute more.

-Add the cabbage to the pot, along with the following:

8 cups chicken broth

1-15 ounce can of drained cannellini beans.

-Bring to a boil, reduce heat and simmer until vegetables are tender, about 40 minutes.

-Season to taste with sea salt and pepper.

-Serve with freshly grated Parmesan.