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9645~96 -- NEW YORK MINESTRONE

1 lb. Italian sausage
1 tbsp. salad oil
1 c. diced onion
1 clove garlic, minced
1 c. sliced carrots
1 tsp. dry basil
2 sm. zucchini, sliced
1 can tomatoes, chopped
2 cans (10 3/4 oz.) beef bouillon or
3 beef bouillon cubes & 1 1/2 c.
water
1 c. coarsely shredded cabbage
1 tsp. salt
1/4 tsp. pepper
1 can (1 lb.) Great Northern beans,
undrained
Chopped fresh parsley
Slice sausage crosswise into 1/2 inch pieces; brown in oil in 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 for 1 hour, covered. Add beans and liquid, cook another 20
minutes. Garnish with fresh parsley. Serves 8. Freezes well, even better the
next day.
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