Portuguese stone soup

• 2 tablespoons olive oil, divided
• 3 spicy smoked sausages, (10-12 oz.) sliced
• 1 cup diced onion
• 1 cup diced carrot
• 1/2 cup diced celery
• 3 tablespoons minced garlic
• 8 cups chicken stock
• 1 bay leaf
• 1 teaspoon oregano
• 1/2 teaspoon thyme
• 4 cups (about 2/3 pound) very thinly sliced cabbage
• 2 cups diced potatoes
• 1 can (14 ounces) cannellini beans, rinsed and drained
• bottled hot pepper sauce
• salt and pepper

Heat 1 tablespoon of the olive oil in a soup pot over medium-high flame. Add the sliced sausage and brown it well. Remove sausages from pot add the remaining 1 tablespoon olive oil. When it is hot, add the onions, carrots, and celery; cook, stirring occasionally, about 8 minutes. Add the garlic and cook about 1 minute longer. ‘Stir in chicken stock, bay leaf, oregano, thyme, and the sausage. Bring to a simmer and cook about 10 minutes. Add cabbage and potatoes; simmer 10 minutes longer. Add beans and simmer another 10 minutes. Season with hot pepper sauce, salt, and pepper to taste. Makes 8 or more servings. Recipe from MACSAC