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Italian Soup

1 lb. sweet Italian sausage
1 tbsp. olive oil
1 c. diced onion
1 clove garlic, finely minced
1 c. sliced carrots
1 tsp. sweet basil
2 sm. zucchini, sliced
1 lb. can Italian pear tomatoes, chopped, undrained
2 (10 3/4 oz.) cans beef bouillon
2 c. finely shredded cabbage
1 tsp. salt
1/4 tsp. pepper
1 lb. can great northern beans, undrained
Chopped fresh parsley
Parmesan cheese

Slice sausage crosswise about 1/2" 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 for 1 hour. Add beans with liquid; cook another 20 minutes. Garnish with parsley and Parmesan cheese. Great with hot bread and tastes even better the second day.

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