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¼ Dried Porcini Mushrooms rehydrated in ½ cup water

2 Italian Sausage links cup into bitesize pieces
½ chopped yellow onion
¼ Napa cabbage cut in half longways and then ½” sideways
1 15oz. Cannellini Beans w/juice
½ tsp fennel seeds
½ tsp red pepper flakes
1 clove garlic
1 TBSP olive oil
½ cup chicken broth

Add the oil to a large pot (I use a cast iron Dutch oven)
Brown the sausage
Add the onion and sauté
Add all the rest of the ingredients, bring to a boil and then simmer 30 minutes.

Serve

5/3/23