1 lb. Italian sweet sausage
1 c. diced onion
1 clove garlic, finely minced
1 c. sliced carrots
1 tsp. crumbled basil
2 sm. zucchini, sliced
1 lb. can Italian pear tomatoes, chopped, undrained
12 oz. beef bouillon
2 c. finely shredded cabbage
1 can or jar (1 lb.) Great Northern beans, undrained
Salt and pepper
Chopped fresh parsley

Brown sausage in Dutch oven, drain off fat. Add onion, garlic, carrots, and basil, cook for 5 minutes. Add zucchini, tomatoes with liquid, bouillon, 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.