1 lb. Italian sweet sausage
1 tbsp. oil
1 c. diced onion
1 clove garlic, finely minced
1 c. sliced carrots
1 tsp. crumbled basil
2 sm. zucchini, sliced
1 can (1 lb.) Italian plum tomatoes, chopped, undrained
2 cans (10 3/4 oz.) beef bouillon
2 c. finely shredded cabbage
1 tsp. salt (optional)
1/4 tsp. pepper
1 can (1 lb.) great Northern beans, undrained
Chopped fresh parsley

Slice sausage crosswise about 1/2 inch thick. Brown in 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 to boil. Cover. Reduce heat and simmer for about 1 hour. Add beans with liquid; cook another 20 minutes. Garnish with parsley. 8 servings. (Soup is even better when reheated.)