1 lb. bulk Italian sausage
1 large onion, chopped
2 large carrots, chopped
2 celery ribs, chopped
1 medium leek (white portion only), chopped
2 garlic cloves, minced (remember a pod hold several cloves–I got the words mixed up once.)
1 medium zucchini, cut into 1/2 inch pieces
1/4 lb. fresh green beans, trimmed and cut into 1/2 inch pieces
6 c. beef broth
2 cans (14 1/2 oz. each) diced tomatoes with basil, oregano and garlic
3 c. shredded cabbage
1 t. dried basil
1 t. dried oregano
1/4 t. pepper
1 can garbanzo beans
1/2 c. uncooked pasta shells
3 T. minced fresh parsley
1/3 c. Parmesan cheese
In a 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 and 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. Yields 3 qts. From Taste of Home Magazine.
diced tomatoes with basil, oregano and garlic
Approximate Cost: $7.43