1/3 c. olive oil
1 lg. onion, cut into rings
4 lg. carrots, cut in thick slices
2 lg. potatoes, peeled and diced
1 green pepper, cut into squares
3 med. zucchini, diced
1 1/2 c. green beans, cut
1 med. head shredded cabbage
5 c. beef stock
5 c. water
1 (35 oz.) can plum tomatoes
2 tbsp. oregano
1 tbsp. basil
Salt and pepper to taste
1 1/2 c. canned cannellini beans
1 lb. cheese tortellini
1 1/2 lbs. sweet Italian sausage (fried, drained, sliced)

Heat oil in stockpot on medium heat. Add onion, saute until transparent. Stir in carrots, potatoes, green pepper, zucchini, green beans, saute 5 minutes. Stir in cabbage cook 5 minutes more. Add stock, water, tomatoes with their juice, spices. Heat to boiling. Reduce heat, simmer covered low 2 1/2 to 3 hours. Stir occasionally.

Fifteen minutes before serving stir in cannellini beans and tortellini. Raise heat to cook tortellini, continue to stir occasionally. Just before serving, stir in sausage.