- 2 lb bulk Italian sausage
- 2 Tbs olive oil
- 1 medium onion, diced
- 1/2 lb carrots peeled and chopped into coins (4-5 carrots)
- 2 small zucchini, halved and sliced about 1/4 inch thick
- 1 large (28 oz.) can diced tomatoes with juice
- 1/4 head of cabbage, shredded (3-4 cups)
- 1/2 tsp dried minced garlic
- 1 1/2 tsp basil
- 1/2 tsp ground black pepper
- 2 bay leaves
- 1 1/2 tsp parsley flakes
- 3 tsp beef soup base (bouillon)
- 10 cups water
- 2 15 oz cans white cannellini beans, rinsed (if you can’t find these, canned light kidney beans will work)
- 1 cup dry, small pasta
- grated Parmesan or Romano cheese for topping each bowl, if desired
Directions
- In a large nonstick skillet, brown sausage over medium heat, 5-7 minutes, stirring frequently. When browned on all sides, set aside to drain on paper towels.
- In a soup pot, cook the onion in the olive oil over medium heat until soft, about 5 minutes. Add the carrots and zucchini and cook, stirring, for 5 minutes.
- Add the tomatoes, cabbage, garlic, basil, pepper, parsley, bay leaves and stir to combine.
- Add the beef base, water and cooked sausage. Simmer for 30 minutes over medium low heat, then raise heat to high to bring to a boil.
- Add the dry pasta and white beans. Cook until the pasta is done, about 10-12 minutes. Serve, or reduce heat to low and simmer until ready to eat.
- Serve each bowl topped with grated Romano or Parmesan cheese.
Serves 8.