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

Slice sausage crosswise about 1/2" 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 soup to boil; reduce heat and simmer, covered for 1 hour. Add bean with liquid; cook another 20 minutes. Garnish with parsley. (Soup is even better second day!) For LOW FAT soup, use turkey sausage.