1/2 lb. Italian sweet sausage
1 tbsp. olive oil
1 c. EACH diced onion & carrot
1 tsp. basil
1 clove garlic, minced
2 sm. zucchini, sliced
1 lb. can Italian tomatoes, undrained
2 (10 oz.) cans beef bouillon
2 c. finely shredded cabbage
1 lb. can white kidney beans, undrained
1/2 c. rice
1/2 c. red wine
Salt and pepper

Slice sausage crosswise; brown in oil. Add onion, garlic, carrots and basil; cook 5 minutes. Add zucchini, tomatoes and liquid, bouillon, cabbage, salt and pepper; bring to boil; reduce heat and cover for one hour. Add beans with their liquid, rice and wine; cook another 20 minutes until rice is done. Serve in bowls topped with grated Parmesan cheese and chopped parsley. If you want thinner broth, add more bouillon.