1 lb. sweet Italian sausage 1 T. olive oil 1 cup onion, diced 1 clove garlic, minced 1 cup carrots, sliced 1 tsp. dried basil 2 small zucchini, sliced 1 can diced tomatoes 2 10-1/2 oz. cans beef broth 2 cups finely shredded cabbage 1 tsp. salt 1/2 tsp. pepper 1 can Great Northern or White Kidney beans, drained and rinsed 3 cups water In a large soup pot, brown sausage in oil for a few minutes. Remove sausage, cut on an angle into 1/2 inch thick slices, return to pot. Add onion, garlic, carrots, and basil. Saute for 5 minutes. Add zucchini, tomatoes (undrained), broth, cabbage, salt, pepper, beans, water. Bring to a boil; reduce heat and simmer covered for 30 minutes. Variation: Instead of all beef broth, use one can beef broth, one can water, and one 12-oz. can V-8 juice. You could substitute 1-2 T. fresh basil (chopped) for the dried basil and add it later (with the beans). Another substitution could be frozen green beans for part or all of the zucchini.
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