1 lb. Italian sweet sausage
1 c. diced onion
1 clove garlic finely minced
1 tsp. crumbled basil
1 can (lb.) tomatoes, chopped and undrained
3 beef boullion cubes plus 1 1/2 c. hot water
2 c. finely shredded cabbage
1/4 tsp. pepper
Chopped fresh parsley
1 tbsp. olive oil or vegetable oil
1 c. sliced carrots
2 sm. zucchini sliced
1 tsp. salt
1 can great Northern beans, undrained

Slice sausage crosswise 1/2 inch thick and brown in dutch oven. Add onion, garlic, carrots, and basil. Cook 5 minutes. Add zucchini, tomatoes, boullion, cabbage, salt, and pepper. Bring soup to boil, reduce heat and simmer covered 1 hour. Add beans with liquid and cook 20 minutes more. Garnish with parsley.