Shelly's Recipe

ITALIAN SAUSAGE SOUP

Category: Soups

1 1/2 lb sweet Italian sausage
2 small onions
2 clove garlic, minced
1 cup peeled and coined carrot
1/2 cup chopped celery
1 (15.4 oz) can great northern beans, undrained
2 (16 oz) cans whole peeled tomatoes
2 cups shredded green cabbage
1 1/4 cups dry red wine
5 cups beef broth
1/4 tsp dried thyme, basil and oregano
1 bay leaf
2 zucchini, sliced
1 green bell pepper, chopped
3 tbsp chopped parsley
Salt and pepper, to taste
1 (16 oz) pkg pasta

In a Dutch oven, cook sausage over medium heat until brown. Remove with a slotted spoon and drain in paper towels. Drain all but 3 tbsp fat from the pot. Cook onion in fat 2-3 minutes. Add garlic, carrot and celery. Cook until soft. Stir in next 10 ingredients. Bring to a boil then reduce heat and simmer, uncovered, for 30 minutes.

Stir in remaining ingredients with reserved sausage. Cook 25 minutes more or until pasta is cooked. Discard bay leaf. Sprinkle with grated parmesan cheese when serving.