Upstate Minestrone Soup

1 lb. Italian sweet sausage
2 cans beef bouillon or
1 T. olive or vegetable oil
3 cubes and 1 1/3 c. water
1 c. diced onion
2 c. finely shredded cabbage
1 clove garlic, finely minced
1 tsp. salt
1 c. sliced carrots
1/4 tsp. pepper
1 tsp. crumbled basil
1 can great northern beans,
2 small zucchini, sliced
1 1-lb. can Italian pear tomatoes, undrained
chopped fresh parsley

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, 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. (Soup is even better second day!) Yield: 8 servings.

~Shirley Ricks