1 lb. Italian sweet sausage
1 tbsp. vegetable oil
1 c. diced onion
1 clove garlic, finely minced
1 c. sliced carrots
1 tsp. crumbled basil
2 sm. zucchini, sliced
Chopped parsley
1 can (1 lb.) Italian pear tomatoes, chopped
3 beef bouillon cubes
2 c. finely shredded cabbage
1 tsp. salt
1 can (1 lb.) Great Northern beans, undrained

Slice sausage crosswise, 1 1/2 inch thick; brown in oil in deep Dutch oven. Add onions, garlic, carrots and basil. Cook 5 minutes. Add zucchini, tomatoes with liquid, beef bouillon cubes, 1 1/2 cups hot water, cabbage, salt and pepper to taste. Bring to boil; reduce heat, simmer covered for 1 hour. Add beans (undrained). Cook another 20 minutes. Garnish with parsley. Freezes well.