Sausage Soup

• 2 tablespoons olive oil
• 4 -6 large sausages (1 pound, cut in 1-inch pieces*)
• 1 medium onion, chopped
• 1 -2 garlic clove, mince
• 1 (28 ounce) can tomatoes with juice
• 1 (10 ounce) can consomme
• 1 (19 ounce) can chickpeas, drained
• 12 medium cabbage, finely diced (1 pound)
• 1 medium zucchini, coarsely diced
• 2 tablespoons flat-leaf Italian parsley, chopped
• 2 tablespoons parmesan cheese, freshly grated

1. In large, heavy soup pot over medium-high heat, heat oil and add sausages and onions.
2. Fry sausages and onions, turning until browned on all sides, about three minutes.
3. Add garlic, turn heat down to medium and continue to saute for two minutes.
4. Add tomatoes, consomme and chickpeas, bring to a boil, reduce heat, cover and simmer for 15 minutes.
5. Add cabbage and zucchini and simmer, covered, a few more minutes, just until vegetables become tender, or al dente.
6. Serve, sprinkled with parsley and Parmesan.
7. * Add a few more sausages to extend dish to five or six servings.

olive oil, sausages, onion, garlic, tomatoes, consomme, chickpeas, cabbage, zucchini, flatleaf italian parsley, parmesan cheese

Taken from www.food.com/recipe/sausage-soup-190218 (may not work)