Post by chief_cook2 on May 12, 2007 13:37:15 GMT -6
1 pound bulk Italian sausage 1 large onion, chopped 2 large carrots, chopped 2 celery ribs, chopped 1 medium leek (white portion only), chopped 3 garlic cloves, minced 1 medium zucchini, cut into 1/2-inch pieces 1/4 pound fresh green beans, trimmed and cut into 1/2-inch pieces 6 cups beef broth 2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic 3 cups shredded cabbage 1 teaspoon dried basil 1 teaspoon dried oregano 1/4 teaspoon pepper 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained 1/2 cup uncooked small pasta shells 3 tablespoons minced fresh parsley 1/3 cup grated 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 the garbanzo beans, pasta and parsley. Cook for 6-9 minutes or until pasta is tender. Serve with Parmesan cheese. Yield: 11 servings (about 3 quarts).
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