1 lb. Italian sweet sausage
1 tbsp. olive oil
1 c. diced onion
1 clove garlic, crushed
1 c. sliced carrots
1 tsp. dry basil
2 sm. zucchini, sliced
1 (1 lb.) can tomatoes, chopped, undrained
2 (10 3/4 oz.) cans beef bouillon
2 c. shredded cabbage
1/4 tsp. pepper
1 (1 lb.) can Great Northern beans, undrained

Slice sausage in 1/2 inch slices; brown in hot oil. Add onion, garlic, carrots and basil; cook for 5 minutes. Add zucchini, tomatoes with liquid, bouillon, cabbage and pepper. Bring soup to a boil; reduce heat and simmer covered for 1 hour. Add beans with liquid; cook another 20 minutes. Garnish with chopped parsley. (Soup is even better second day!)