CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Meats, Grains |
Dutch |
Soups, Vegetables, Side dish |
8 |
Servings |
INGREDIENTS
1 |
lb |
Italian sweet sausage |
1 |
tb |
Olive OR Vegetable oil |
1 |
c |
Diced onion |
1 |
|
Clove garlic, finely minced |
1 |
c |
Sliced carrots |
1 |
ts |
Crumbled basil |
2 |
|
Small zucchini, sliced |
1 |
cn |
(1 – lb) Italian pear |
|
|
Tomatoes, chopped, undrained |
2 |
cn |
10 3/4 oz beef boullion OR |
|
|
3 beef boullion cubes plus |
|
|
1 1/2 cups hot water |
2 |
c |
Finely shredded cabbage |
1 |
ts |
Salt |
1/4 |
ts |
Pepper |
1 |
cn |
(1 lb) great northern beans, |
|
|
Undrained |
|
|
Small amount chopped parsley |
INSTRUCTIONS
Slice sausage crosswise about 1/2 inch thick; brown in oil in deep saucepan
or Dutch oven. Add onion, garlic, carrots and basil; cook for 5 minutes.
Add zucchini, tomatoes with liquid, boullion, 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.
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