Ingredients
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1 large onion, chopped
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2 large carrots, chopped
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2 celery ribs, chopped
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3 garlic cloves, minced
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1 medium zucchini, cut into 1/2 inch pieces
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1/4 lb fresh green beans, trimmed and cut into 1/2 inch pieces
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6 cups beef broth
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2 (14 1/2 ounce) cans diced tomatoes with basil oregano and garlic
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3 cups shredded cabbage
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1 teaspoon dried basil
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1 teaspoon dried oregano
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1/4 teaspoon pepper
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1 (15 ounce) can garbanzo beans or 1 (15 ounce) can chickpeas, rinsed and drained
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1/2 cup uncooked small shell pasta
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3 tablespoons minced fresh parsley
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1/3 cup grated parmesan cheese
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1 medium leek (white portion only)
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1 lb bulk Italian sausage
Instructions
- In soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain.
- Stir in the carrots, celery, leek and garlic; cook for 3 minutes.
- Add zucchini and green beans; cook 2 minutes longer.
- Stir in broth, tomatoes, cabbage, basil, oregano and pepper.
- Bring to a boil.
- Reduce heat; cover, simmer for 45 minutes.
- Return to a boil, stir in garbanzo beans, pasta and parsley.
- Cook for 6-9 minutes or until the pasta is tender.
- Serve with Parmesan cheese.