Sip, Scroll, and Learn (Midlife Edition)

Prep time: 10 minutes
Cook time: 30–40 minutes
Servings: 4–6

This delicious low-carb soup comes together quickly in a single pot, making it an easy weeknight meal with minimal cleanup. Packed with spicy sausage, hearty beans, and nutrient-rich cabbage, it’s both comforting and satisfying.

Ingredients

• 1 lb. bulk spicy pork sausage, crumbled
• 1 28-oz. can diced tomatoes, with liquid
• 3 c. chicken or vegetable stock, preferably organic
• 1 T. dried oregano
• 2 t. garlic powder
• 3” piece hard Parmesan rind
• 2 cans (15 oz.) cannellini beans, drained and rinsed
• Salt and pepper, to taste
• 3 c. fresh cabbage, cut into bite-sized pieces

Garnish (optional):

• Fresh parsley, chopped
• Parmesan cheese, freshly grated

Directions

1. Add crumbled sausage to a large skillet over medium heat. Cook until no longer pink. Carefully drain excess fat and return pan to heat.
2. Add diced tomatoes, stock, oregano, garlic powder, and Parmesan rind. Stir to combine and increase heat to medium-high.
3. Cook until liquid almost boils, then reduce heat to medium-low. Add cannellini beans, cover, and simmer for 20–25 minutes, stirring occasionally. Season with salt and pepper.
4. Add cabbage to the pot and continue simmering until tender, about 10–15 minutes.
5. Remove from heat, ladle into bowls, and garnish with parsley and grated Parmesan, if desired. Serve immediately and enjoy!

Note: Adjust consistency by adding more stock if too thick, or continue cooking if too thin.

Pro Tips & Swaps

• Swap spicy pork sausage for turkey or chicken sausage for a leaner version.
• Use any type of white bean (like navy or Great Northern) if cannellini is unavailable.
• Add a pinch of red pepper flakes for extra heat.

Storage Tips

• Store in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stovetop or in the microwave, adding a splash of stock if needed.

Nutrition per Serving (approximate)

• Calories: 350
• Protein: 22g
• Carbs: 18g
• Fiber: 6g
• Fat: 22g