2 (15.5-ounce) cans
cannellini beans, drained and rinsed
1 teaspoon
fresh thyme leaves
1 cup
chicken stock
¼ teaspoon
kosher salt
¼ teaspoon
freshly cracked black pepper, plus more for serving
¼ cup
chopped fresh Italian parsley
Method
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Once the oil is glistening, add the sausage and cook, breaking up the meat with a wooden spoon, until browned, about 8 minutes. Transfer to a plate.
Add the remaining 1 tablespoon of olive oil to the skillet and heat until glistening. Add the cherry tomatoes and cook undisturbed until they begin to blister, about 4 minutes. Add the cabbage and garlic and cook, stirring, until the cabbage is just tender and the garlic is fragrant, about 2 minutes.
Stir in the beans, thyme, and stock and cook until the beans are warmed through, about 3 minutes more. Return the sausage to the skillet and season with the salt and pepper.
Stir in the parsley, then divide among 4 bowls. Serve topped with more pepper.