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1 lb. sweet Italian sausage
1 tbsp. oil
1 c. diced onion
1 clove minced garlic
1 c. sliced carrots
1 sm. zucchini, sliced
1 tsp. basil, crumbled
1 can tomatoes, drained and chopped
3 beef bouillon cubes
1 1/2 c. water
2 c. shredded cabbage
1 can (1 lb.) Great Northern Beans (undrained)
1 (12 oz.) can chicken broth
Cut sausage into about 1/2 inch pieces and brown in oil (in a Dutch oven). Add onion, garlic, carrots, zucchini and basil. Cook 5 minutes. Add tomatoes (with liquid), chicken broth, beans (with liquid), bouillon cubes, cabbage, salt and pepper. Bring soup to boil. Reduce heat. Cover and simmer for 1 hour. Cook another 20 minutes. Garnish with parsley. Soup is even better the next day.
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