Chicken Sausage, White Bean and Cabbage Soup

In a large pot, heat oil over medium heat.

Saute onions until tender, about 8 minutes.

Add carrots and continue cooking for another 5 minutes.

Season with salt, pepper, garlic and red pepper flakes; cook for another minute.

Remove sausage from casing and break into small chunks in the pot.

Toss with vegetables to brown meat, cooking for another 8-10 minutes.

Pour in stock, enough to cover everything; bring to a simmer.

Add white beans and cabbage, stirring to combine.

Simmer, covered, until cabbage is wilted but not mushy, about 10 minutes.

Generally the sausage will contain enough salt for the soup, but check seasoning and add more salt or pepper if needed.