1 lb. Italian sweet sausage
1 tbsp. olive oil
1 c. diced onion
1 clove minced garlic
1 c. sliced carrots
1 tsp. crumbled basil
2 sm. zucchini, sliced
1 (1 lb.) can Italian pear tomatoes, chopped, undrained
2 (10 3/4 oz.) cans beef bouillon
2 c. finely shredded cabbage
1 tsp. salt
1/4 tsp. pepper
1 (1 lb.) can great northern beans, undrained
Chopped fresh parsley

Slice sausage crosswise about 1/2 inch 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 a boil; reduce heat and simmer, covered for 1 hour. Add beans with liquid; cook for another 20 minutes. Ready to eat or cool; refrigerate and reheat the next day. Garnish with fresh chopped parsley.