1 lb Italian sweet sausage

1 tb Olive OR Vegetable oil

1 c Diced onion

1 ea Clove garlic, finely minced

1 c Sliced carrots

1 ts Crumbled basil

2 ea 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 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.