Upstate Minestrone Soup

Submitted by: A Kitchen Guest

1 lb. Italian sweet sausage
1 tbs. Olive oil
1 c Onion; chopped
1 clove Garlic; finely minced
1 c Carrots; sliced
1 tsp. Basil; crumbled
2 Zucchini (small); sliced
1 lb. Italian pear tomatoes (1 can
2 can Beef bouillon
2 c Cabbage; finely shredded
1 tsp. Salt
1/4 tsp. Pepper
1 lb. Beans (1 can Great Northern)
1/4 c Parsley; chopped

Slice sausage crosswise about 1/2 in 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, bouillon (can use 3 cubes in 1 1/2 c water), 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. Even better when reheated!

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