Upstate Minestrone Soup

• 1 lb. Italian sweet sausage
• 1 Tbsp. olive or vegetable oil
• 1 c. diced onion
• 1 clove garlic, finely minced
• 1 c. sliced carrots
• 1 tsp. crumbled basil
• 2 small zucchini, sliced
• 1 (1 lb.) can Italian pear tomatoes, chopped (undrained)
• 2 cans (10 3/4 oz.) beef bouillon or 3 beef bouillon cubes plus 1 1/2 c. hot water
• 2 c. finely shredded cabbage
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 (1 lb.) can Great Northern beans (undrained)
• chopped fresh parsley

1. Slice sausage crosswise about 1/2-inch thick; brown in oil in deep saucepan or 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, covered, for 1 hour. Add beans with liquid; cook another 20 minutes. Garnish with parsley. (Soup is even better second day!) Yield: 8 servings.

italian sweet sausage, olive, onion, clove garlic, carrots, crumbled basil, zucchini, italian pear tomatoes, beef bouillon, cabbage, salt, pepper, great northern beans, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=112521 (may not work)