1 lb. Italian sausage
1 c. diced onion
1 clove garlic, minced
1 c. carrots, sliced
2 sm. zucchini or 1 c. green beans
1 tsp. basil (or less)
1 (16 oz.) can tomatoes, undrained
3 beef bouillon cubes and 1 1/2 c. water
2 c. finely shredded cabbage
1 tsp. salt
1/4 tsp. pepper
1 can Great Northern beans, undrained

Cut sausage in 1/2 inch slices. Brown in Dutch oven. Add onion, garlic, carrots, and basil. Cook 5 minutes. Add zucchini, tomatoes, bouillon, cabbage, salt, and pepper. Bring soup to boil; reduce heat and simmer, covered, for 1 hour. Add beans. Cook another 20 minutes.