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1 lb. Italian sweet sausage
1 Tbsp. oil
1 c. diced onion
1 clove garlic, finely minced
1 c. sliced carrots
1 tsp. crumbled basil
2 small zucchini, sliced
1 can Italian pear tomatoes,
chopped and undrained
2 cans beef bouillon or 3 beef
bouillon cubes, plus 1 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
chopped 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 5 minutes. Add zucchini, tomatoes with liquid
bouillon, cabbage, salt and pepper. Bring soup to boil.
Reduce heat and simmer, covered, 1 hour. Add beans with
liquid. Cook another 20 minutes. Garnish with parsley. (Soup
is even better second day.) Makes 8 servings .

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