Categories: Soups/stews 
      Yield: 8 servings 
  
      1 lb Italian sweet sausage               1 lb Italian pear tomatoes (1 can 
      1 tb Olive oil                           2 cn Beef bouillon* 
      1 c  Onion; chopped                      2 c  Cabbage; finely shredded 
      1 cl Garlic; finely minced               1 ts Salt 
      1 c  Carrots; sliced                   1/4 ts Pepper 
      1 ts Basil; crumbled                     1 lb Beans (1 can Great Northern) 
      2    Zucchini (sml); sliced            1/4 c  Parsley; chopped 
  
  Slice sausage crosswise about 1/2 in thick; brown in oil in deep saucepan 
  or Dutch oven.  Add onion, garlic, carrots and basil; cook for 5 minutes. 
  Add zucchini, tomatoes with liquid, bouillon (can use 3 cubes in 1 1/2 c 
  water), cabbage, salt and pepper. 
   Bring soup to boil; reduce heat and simmer, covered, for 1 hour. Add beans 
  with liquid; cook another 20 minutes. Garnish with parsley. Even better 
  when reheated! Yvonne Krantz from Mt. Upton, New York. (Clipped recipe)