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.
Groceries
Italian sausage
onion
carrots
celery ribs
leek
garlic
zucchini
green beans
beef broth
diced tomatoes with basil, oregano and garlic
cabbage
basil
oregano
pepper
garbanzo beans
pasta shells
fresh parsley
Parmesan cheese
Approximate Cost: $7.43
