Ingredients

12 ounces beef summer or smoked sausage, cut into 1/2-inch pieces4-1/2 cups vegetable broth2 cans (15 ounces each) cannellini beans, rinsed and drained4 cups coarsely chopped Chinese or napa cabbage3 green onions, chopped1/4 teaspoon salt1/4 teaspoon pepper

Preparation

In a large saucepan, cook and stir sausage over medium heat until lightly browned; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer until cabbage is tender and flavors are blended, 5-10 minutes.