Ingredients
1 pound Italian sausage links, cut into 1/2-inch slices1 tablespoon olive oil1 cup finely chopped onion1 cup sliced fresh carrots1 garlic clove, finely minced1 teaspoon dried basil2 cups shredded cabbage2 small zucchini, sliced2 cans (10-1/2 ounces each) condensed beef broth, undiluted or 3 beef bouillon cubes plus 1-1/2 cups water1 can (14-1/2 ounces) diced tomatoes, undrained1/4 teaspoon salt1/4 teaspoon pepper1 can (15-1/2 ounces) great northern beans, rinsed and drainedMinced fresh parsley
Preparation
In a Dutch oven, brown sausage in oil. Add the onion, carrots, garlic and basil; cook for 5 minutes. Stir in the cabbage, zucchini, broth, tomatoes, salt and pepper.
Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add beans; cook 20 minutes longer. Garnish with parsley.
