Our local winter farmer’s market opened last Saturday morning. While there to pick up our Thanksgiving turkey, my daughter and I chatted with other local farmers and picked up some of these beautiful fall vegetables.
Our first stop was at Blue Yonder Organic Farm. This beautiful vegetable caught my eye. I had NO idea what it was but the owners kindly explained it was Napa Cabbage and is great for a winter soup like minestrone. I immediately knew what was for dinner!
Hours later, as we sat around the dinner table. my sweet Vivian looked at me, gave me two thumbs up and said “Mama you are a really good soup cooker”.
1 lb sausage, cooked & crumbled
1 zucchini, chopped
2 garlic cloves, minced
2 carrots, chopped
pinch garden herbs- sage, thyme, oregano
1 c cherry tomatoes, halved
c Napa cabbage, chopped
1 can of cannelini, kidney, or butter beans, rinsed & drained.
3 c bone broth
1 pinch Salt and pepper to taste
In a heavy stock pot, brown sausage. Drain (if necessary) and place aside.
Add onions, garlic, carrots, zucchini, herbs and one tsp olive oil to pot. Cook until fragrant and translucent, Approximately 5 minutes.
Add sausage, beans, and Napa cabbage to pot. Combine with cooked vegetables.
Add bone broth and simmer on low for 30 minutes. Salt and pepper to taste.
Serve warmed with grated Parmesan as garnish.