1 lb. Italian sweet sausage
1 tbsp. olive or vegetable 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 pear tomatoes, chopped, undrained
2 cans (10 3/4 oz.) beef bouillon or 3 beef bouillon cubes plus 1 1/2 c. hot water
2 c. finely shredded cabbage
1 tsp. salt
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 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. (Soup is even better second day!) Yield 8 servings.