Minestrome Soup

By Gloleigh

Ingredients

• 1 pound sweet Italian sausage
• 1 tablespoon olive oil
• 1 cup Diced onions
• 1 clove garlic, Finely minced
• 1 cup sliced carrots
• 1 teaspoon crumbled basil
• 2 zucchini, (small), sliced
• 1 16 oz. can italian pear tomatoes, chopped, undrained
• 2 10 oz. cans beef flavored bouillon, (or 3 beef bouillon cubes plus 1 1/2 cups hot water)
• 2 cups finely shredded cabbage
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 16 oz. can Great Northern beans, undrained
• 1 sprig parsley, chopped fresh

Preparation

Step 1

Slice sausage about 1/2" thich; brown in oil in deep sauce pan or dutch oven.
Add onion, garlic, carrots and basil. Cook for 5 min.
Add zucchini, tomatoes with liquid, bouillon, cabbage, salt and pepper.
Bring soup to boil; reduce heat and simmer covered for i hr.
Add beans with liquid; cook another 20 minutes. Garnish with parsley.
(soup is even better the 2nd day.)



Nancy adds 2 cups dry sea shell noodles, cooked separately.