1 lb. Italian sweet sausage
1 tbsp. vegetable oil
1 c. diced onion
1 clove garlic, minced
1 c. sliced carrots
1 tsp. crumbled basil
1 can (1 lb.) Italian pear tomatoes, chopped & undrained
2 cans beef broth
2 c. cabbage, finely chopped
1 tsp. salt
1/4 tsp. pepper
1 can (1 lb.) great northern beans, undrained
Chopped fresh parsley
2 sm. zucchini, sliced

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, beef broth, 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.

Yield: 8 servings.

Does very well in crock pot. Brown sausage and add all ingredients to crock pot. Cook on low overnight.