Hearty Upstate Minestrone Soup

• 1 lb. Italian sweet sausage
• 1 Tbsp. oil
• 1 c. diced onion
• 1 clove garlic, finely minced
• 1 c. sliced carrots
• 1 tsp. basil
• 2 small zucchini, sliced
• 1 (1 lb.) can Italian tomatoes (undrained)
• 3 beef bouillon cubes
• 1 gal. spring water
• 2 c. finely shredded cabbage
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 (1 lb.) can Great Northern beans (undrained)

1. Slice sausage into 1/2-inch pieces; brown in oil in Dutch oven.
2. Drain sausage and save a little oil mixture with sausage drippings.
3. Add onion, garlic, carrots and basil and cook 8 to 10 minutes, stirring occasionally.
4. Add zucchini, tomatoes with liquid, bouillon, cabbage, salt, pepper and water.
5. Bring to a boil.
6. Reduce heat and simmer, covered, about 1 hour.
7. Add beans with liquid; cook another 20 minutes.
8. Makes 8 servings.
9. A meal in itself, this soup tastes better the second day.

italian sweet sausage, oil, onion, clove garlic, carrots, basil, zucchini, italian tomatoes, spring water, cabbage, salt, pepper, great northern beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=214233 (may not work)