Upstate Minestrone Soup

• 1 pound Italian sausage links, cut into 1/2-inch slices
• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 1 cup sliced fresh carrots
• 1 garlic clove, finely minced
• 1 teaspoon dried basil
• 2 cups shredded cabbage
• 2 small zucchini, sliced
• 2 cans (10-1/2 ounces each) condensed beef broth, undiluted or 3 beef bouillon cubes plus 1-1/2 cups water
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (15-1/2 ounces) great northern beans, rinsed and drained
• Minced fresh parsley

1. In a Dutch oven, brown sausage in oil. Add the onion, carrots, garlic and basil; cook for 5 minutes. Stir in the cabbage, zucchini, broth, tomatoes, salt and pepper.
2. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add beans; cook 20 minutes longer. Garnish with parsley.
3. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

italian sausage, olive oil, onion, carrots, garlic, basil, cabbage, zucchini, condensed beef broth, tomatoes, salt, pepper, great northern beans, fresh parsley

Taken from www.tasteofhome.com/recipes/upstate-minestrone-soup/ (may not work)