4-5 – made-in-house all-pork sausage links cut into 1-inch pieces
1 – yellow onion (chopped)
1 – stalk celery (diced)
2 cloves – garlic (minced)
6 cups – chicken or veggie broth
2 – small to medium-sized russet potatoes (peeled and cubed)
1 cup – carrots (peeled and chopped)
1 – fennel bulb chopped (approximately one cup)
1/2 teaspoon – dried fennel seed
1 teaspoon – oregano
1 teaspoon – thyme
1/2 teaspoon – marjoram
Pinch of rosemary
Salt and pepper to taste
4 cups – thinly sliced green cabbage
3 cups – thinly sliced kale leaves with the center stems removed
1 – can cannellini or garbanzo beans
1 14.5 ounce – can diced tomatoes
Optional: Parmesan cheese
1. In a large saucepan (large enough to hold the entire soup), brown the sausage for a few minutes. Add the onion, celery and garlic and sauté together for another few minutes. Drain any fat from the pot.
2. Add broth, potatoes, carrots, fennel, fennel seed, and spices, and salt and pepper to taste. Bring to a boil. Cover and let simmer for approximately 30-35 minutes. Potatoes and carrots should just be starting to get tender.
3. Stir in cabbage, kale, beans, and tomatoes. Bring to a boil again, reduce heat and simmer another 10-15 minutes. Optional: Sprinkle freshly grated Parmesan cheese on top.