1 leek, sliced
1 onion, chopped
2 celery stalks, sliced
2 carrots, peeled and sliced
1/2 cabbage, sliced thinly
2 tbsp olive oil
2 hot Italian sausages (or whatever sausage you like), cut into chunks, or squeezed out of the casing
2 tbsp tomato paste
1 cup canned tomatoes
1 can butter beans, rinsed and drained
3-4 cups of water
1 tsp dried rosemary
1 tsp dried thyme
Brown sausage in a stockpot or large saucepan over medium heat. Drain, if any subtstantial amount of oil is rendered. Add olive oil to pot, and heat for a minute or two. After a few minutes, add onions, leeks, celery and carrots, and sautee until softened. Add cabbage, and sautee for a couple minutes, until wilted.
Add tomato paste, rosemary, thyme, tomatoes, butter beans and 3-4 cups of water (just enough to bring liquid up the same level as the vegetables).
Bring to a slow boil over medium heat, stirring occasionally. Reduce heat to medium low, and simmer for 20-30 minutes, or until vegetables have reached desired consistency. Adjust seasonings if required, and serve.
Serve as a thick soup, or over polenta.