1 lb. Italian sweet sausage
1 tbsp. olive oil
1 c. diced onion
1 clove garlic, minced
1 c. sliced carrots
1 tsp. crumbled basil
2 sm. zucchini, sliced
1 (1 lb.) can pear tomatoes, chopped, undrained
2 cans beef bouillon or 3 cubes + 1 1/2 c. hot water
2 c. shredded cabbage, fine
1 tsp. salt
1/4 tsp. pepper
1 (1 lb.) can Great Northern beans, undrained

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, bouillon, cabbage, salt and pepper. Bring to a boil, reduce heat and simmer, covered, for one hour. Add beans; cook another 20 minutes. Garnish with parsley.