|Italian sweet sausage||1⁄2 Pound|
|Olive oil/Regular vegetable oil||1 Tablespoon|
|Diced onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Diced carrots||1 Cup (16 tbs)|
|Zucchini||2 Small, sliced|
|Canned italian tomatoes||1 Pound|
|Canned beef bouillon||20 Ounce|
|Shredded cabbage||2 Cup (32 tbs)|
|Canned white kidney beans||1 Pound|
|Rice||1⁄2 Cup (8 tbs)|
|Red wine||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1 Tablespoon|
|Chopped parsley||1 Tablespoon|
Slice sausage crosswise; brown in olive oil in deep saucepan.
Add onion, garlic, carrots and basil and cook 5 minutes.
Add zucchini, tomatoes with liquid, bouillon, cabbage, salt and pepper.
Bring soup to a boil; reduce heat and simmer, covered, for one hour.
Add beans, with liquid; rice and wine.
Cook another 20 minutes, until rice is done Cool and refrigerate.
Twenty minutes before serving, reheat soup and check seasonings; add salt and pepper if desired.
Serve in favorite bowls, topped with grated cheese and chopped parsley.