I'm always cold. I get hot coffee in 90-degree weather, and my apartment has more fuzzy blankets than a Pottery Barn catalog. Since the weather has averaged about 15 degrees recently, I wanted a big pot full of satisfying, hearty soup. If you want to make this vegetarian, you can easily leave out the sausage and use vegetable broth. One bowl is perfect for an appetizer, or two for a full meal.
1 pound sweet Italian sausage
3 carrots
3 celery ribs
1 large onion
8 garlic cloves
4 cups low-sodium, fat free chicken broth
3 cups water
2 dried bay leaves
1/2 head savoy cabbage
1 can diced tomatoes (14.5 ounces)
1 can cannellini beans (15 ounces)
1/4 teaspoon dried oregano
salt
black pepper