1 lb. sliced hot Italian sausage
1 c. chopped onions
8 c. beef broth
1 c. shredded cabbage
1/2 c. sliced leek
1/2 c. chopped celery
1 tsp. basil leaves
1/2 tsp. oregano leaves
1 c. shredded Monterey Jack or Mozzarella cheese
1/2 tsp. thyme leaves
28 oz. can tomatoes, undrained, cut up
16 oz. can great northern beans, undrained
16 oz. pkg. Green Giant frozen pasta accents
Garlic seasoning
2 c. sliced zucchini

In 6 quart Dutch oven, cook sausage and onions until onions are tender. Add beef broth, cabbage, leek, celery, basil, oregano, thyme, tomatoes, and beans; bring to a boil. Reduce heat and simmer 45 minutes. Add zucchini; cook an additional 5 minutes. Add pasta accents, continue to cook 5-10 minutes or until vegetables are crisp-tender. Serve with cheese. Makes 12 (1 1/2 c.) servings.