1/2 lb. Italian sweet sausage
1 tbsp. olive oil
1 c. diced onion
1 clove garlic, finely minced
1 c. diced carrots
1 tsp. basil
2 sm. zucchini, sliced
1 (15 oz.) can progresso cannellini white kidney beans
1/2 c. rice
1 (1 lb.) can tomatoes, undrained
2 (10 oz.) cans beef bouillon
2 c. shredded cabbage
Salt & pepper to taste
Grated Parmesan cheese
Chopped fresh parsley
1/2 c. red wine

Slice sausage crosswise, brown in olive oil in deep saucepan or Dutch oven. Add onions, garlic, carrots and basil. Cook 5 minutes. Add zucchini, tomatoes (with liquid), bouillon, cabbage, salt and pepper. Bring soup to a boil, reduce heat and simmer covered for 1 hour. Add beans with their liquid, rice and wine. Cook another 20 minutes until rice is done. Cool and refrigerate.

20 minutes before serving time: Reheat soup and check seasonings; add more salt and pepper, if desired. Soup should be thick. (If you want thinner, add more bouillon). Serve topped with grated cheese and parsley.