Ingredients:
- 1 lb. Italian sausage
- 1 tbsp. salad oil
- 1 c. diced onion
- 1 clove garlic, minced
- 1 c. sliced carrots
- 1 tsp. dry basil
- 2 sm. zucchini, sliced
- 1 can tomatoes, chopped
- 2 cans (10 3/4 oz.) beef bouillon or 3 beef bouillon cubes & 1 1/2 c.
water - 1 c. coarsely shredded cabbage
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 can (1 lb.) Great Northern beans, undrained
- Chopped fresh parsley
Instructions:
Slice sausage crosswise into 1/2 inch pieces; brown in oil in Dutch oven. Add onion, garlic, carrots and basil; cook for
5 minutes. Add zucchini, tomatoes with liquid, bouillon, cabbage, salt and pepper. Bring soup to boil; reduce heat
and simmer for 1 hour, covered. Add beans and liquid, cook another 20 minutes. Garnish with fresh parsley. Serves
8. Freezes well, even better the next day.
