6 sausage links, sliced
1 c. chopped onion
2 garlic cloves, crushed
1 c. chopped carrots
2 c. chopped cabbage
2 stalks celery, chopped
2 zucchini, sliced
1 (1 lb.) can tomatoes
8 c. beef bouillon, canned or made with cubes
1 1/2 c. diced potatoes
Salt and pepper to taste
1 can kidney beans, drained
1 c. pasta, broken in pieces
Parmesan cheese

Fry sausage in large, heavy pot, pouring off all but 2 tablespoons fat. Add onion, garlic, carrots, cabbage, and celery, sauteing 5 minutes. Add zucchini, tomatoes, bouillon, and potatoes; bring to a boil. Lower heat and cook slowly, covered, until vegetables are just tender. Season with salt and pepper; add kidney beans. Cook pasta in boiling water until done; drain and add to soup. Heat through. Serve and sprinkle with Parmesan cheese.