New York Minestrone

1 lb. Italian sausage
1 tbsp. salad oil
1 c. diced onion
1 clove garlic, minced
1 c. sliced carrots
1 tsp. dry basil
2 sm. zucchini, sliced
1 can tomatoes, chopped
2 cans (10 3/4 oz.) beef bouillon or
3 beef bouillon cubes & 1 1/2 c.
water
1 c. coarsely shredded cabbage
1 tsp. salt
1/4 tsp. pepper
1 can (1 lb.) Great Northern beans,
undrained
Chopped fresh parsley

Slice sausage crosswise into 1/2 inch pieces; brown in oil in 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 boil; reduce heat and simmer for 1 hour, covered.

Add beans and liquid, cook another 20 minutes. Garnish with fresh parsley.

Serves 8.

Freezes well, even better the next day.