1 lb Italian sweet sausage
1 tb Olive OR Vegetable oil
1 c  Diced onion
1    Clove garlic, finely minced
1 c  Sliced carrots
1 ts Crumbled basil
2    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.