Italian Sausage and Bean Soup

Recipe by: Merle Loete

1 1/2 Lb. Italian sausage
1 onion, chopped
1/2 cup chopped celery
2 cloves garlic, minced
2 cup shredded green cabbage
1 (29 oz.) can tomatoes
1 (15 oz.) can Northern beans, drained
1 (14 1/2 oz.) can chicken broth
1/4 teaspoon thyme
1/4 teaspoon basil
1/4 teaspoon oregano
1 bay leaf

Cut sausage into 1/2 inch pieces. Brown in large heavy saucepan over medium heat. Drain off all but 1 tablespoon fat. Stir in onions. Cook 5 to 8 minutes. Stir occasionally until soft but not browned. Stir in celery and garlic. Cook until soft. Stir in cabbage, tomatoes, beans, chicken broth, thyme, basil, oregano, and bay leaf. Cover and bring to boil. Simmer 30 minutes. Discard bay leaf.

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