Fall has made herself known. Hearty soups and crusty breads are on the menu in our homes. This soup was served at the Womens' Broadcast in September. I will make this soup several times throughout the winter. It is so healthy and filling. I even have one more zucchini from my garden to use in the next batch. Enjoy!
Remove casing, break up and fry 3 Johnsonville sweet italian sausage, or use sausage of your choice.
Simmer on low heat:
32 oz diced or crushed tomatoes
3 Tb tomato paste
1 1/2 cup SHREDDED cabbage
1 tsp dried basil
1/2 tsp thyme
2 tsp sugar
1 tsp salt
Dice and cook in water until tender:
1 cup carrots
1 med onion
1 cup celery
In a separate pan, cook 1 1/4 cup pasta.
Add to tomato mixture:
16 oz kidney beans
16 oz cannelini beans
When pasta and vegetables are cooked, add all of the ingredients together in one large pan, adjusting the thickness of the soup with the vegetable broth and with the pasta water, if necessary.
3 cups diced zucchini
Cook on medium heat until heated through. Serve with Parmesan cheese grated on each bowlful.