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. basil
• 2 small zucchini, sliced
• 1 can (1 lb.) tomatoes
• 3 beef bouillon cubes
• 1 1/2 c. hot water
• 2 c. shredded cabbage
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 can (1 lb.) kidney or northern beans
• 1 tsp. parsley

1. Slice sausage crosswise (1/2-inch thick).
2. Brown in oil in deep saucepan or Dutch oven.
3. Add onion, garlic, carrots and basil. Cook for 5 minutes.
4. Add zucchini, tomatoes, water, bouillon, cabbage, salt and pepper.
5. Bring soup to a boil; reduce heat and simmer, covered for 1 hour.
6. Add beans, cook another 20 minutes. Garnish with parsley.

italian sweet sausage, olive, onion, clove garlic, carrots, basil, zucchini, tomatoes, water, cabbage, salt, pepper, kidney, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=412993 (may not work)