1/2 lb. Italian sausage
1 tbsp. oil
2 c. diced onion
2 cloves garlic, minced
2 c. diced carrots
2 tsp. basil or Italian seasoning
2-4 sm. zucchini, sliced
2 (1 lb.) cans tomatoes
6 c. (48 oz.) beef bouillon
4 c. shredded cabbage
Salt and pepper to taste
2 (1 lb.) cans kidney beans
1/2 to 3/4 c. white or brown rice
1/2 to 1 c. red wine (optional)
Grated Parmesan cheese
Chopped parsley

Brown sausage in oil in deep Dutch oven. Drain oil. Add onion, garlic, carrots and seasonings and cook for 5 minutes. Add zucchini, tomatoes and liquid, bouillon, cabbage, salt and pepper. Bring soup to boil. Reduce heat and simmer covered for 1 hour.

Add beans with their liquid, rice and wine, cook another 20 minutes until rice is done. (Brown rice will take longer.) Serve in bowls topped with grated cheese and parsley. Serve with Italian bread and green salad.