1 lb Italian sweet sausage 1 tb Olive OR Vegetable oil 1 c Diced onion 1 ea Clove garlic, finely minced 1 c Sliced carrots 1 ts Crumbled basil 2 ea Small zucchini, sliced 1 cn (1 - lb) Italian pear Tomatoes, chopped, undrained 2 cn 10 3/4 oz beef boullion OR 3 beef boullion cubes plus 1 1/2 cups hot water 2 c Finely shredded cabbage 1 ts Salt 1/4 ts Pepper 1 cn (1 lb) great northern beans, Undrained Small amount chopped parsley 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, boullion, 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.
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