1 lb. Italian sausage
1 tbsp. olive or vegetable oil
1 c. diced onion
1 clove garlic, finely minced
1 c. sliced carrots
1 tsp. crushed basil
1 tsp. crushed oregano
2 sm. zucchini, sliced
1 can (1 lb.) Italian tomatoes, chopped & undrained
2 cans beef bouillon or 3 beef bouillon cubes plus 1 1/2 c. hot water
2 c. finely shredded cabbage
1 tsp. salt
1/4 tsp. pepper
1 can kidney beans, undrained
Chopped fresh parsley

Slice sausage crosswise about 1/2 inch thick; brown in oil in Dutch oven. Add onion, garlic, carrots, basil and oregano. Cook for 5 minutes. Add zucchini, tomatoes with juice, bouillon, cabbage, salt and pepper. Bring to boil; reduce heat and simmer covered for 1 hour. Add beans with liquid and cook another 20 minutes. Garnish with parsley.