2 tbsp. butter
1 onion, chopped
1 clove garlic or 1/2 tsp. garlic powder (optional)
1/2 lb. sausage
2 c. chicken stock
14 oz. can red kidney beans, drained
1 carrot, diced
1 tsp. salt
1/4 tsp. basil
1/4 tsp. pepper
1 1/2 c. elbow macaroni
2 c. chopped cabbage
4 tomato, chopped or 14 oz. can

In large saucepan heat butter and saute onion and garlic until tender but not brown. Add sausage cut in small pieces (about 3/4") and cook, stirring gently until lightly browned. Add stock (chicken-in-the-mug can be used, dissolve it in water, omit salt from recipe). Add cabbage, kidney beans, carrots, tomatoes and seasoning. Bring to a boil. Reduce heat slightly and cook until vegetables are tender, 10 to 15 minutes. Add macaroni. Cook until it is tender, about 20 to 30 minutes.

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