Sausage Cabbage Soup

• 1 medium onion, chopped
• 1 to 2 cloves of garlic, minced
• 2 Tbsp. olive oil
• 1/3 lb. Italian turkey sausage, halved and sliced into 1/4" slices (we use regular pork sausage, but hot; original recipe suggests half sweet and half hot)
• 1 tsp. caraway seed
• 2 cups chicken broth, low-sodium and fat-free (or water)
• 2 cups chopped cabbage
• 1 15 oz. can white kidney beans (cannelloni), rinsed and drained
• 1 14½ oz. can diced tomatoes, no salt added, undrained
• 1/4 cup (or more) green or red pepper, chopped
• 1 Tbsp. white vinegar
• 1 Tbsp. brown sugar
• salt and pepper to taste

• In a 3 quart saucepan, sauté the onions, garlic, and sausage in the olive oil until tender
• Add the carrot and celery, sauté several minutes until tender
• Add caraway seeds; cook and stir 1 minute longer
• Add broth/water, cabbage, tomatoes, bell pepper, and brown sugar. Bring to a boil.
• Reduce heat, cover, and simmer for 15-20 minutes until tender
• Add the beans, vinegar, salt and pepper. Simmer uncovered, 5-10 minutes or until heated through.