INGREDIENTS

1. 2lbsItalian sausage
2. 2tablespoonsolive oil
3. 1mediumonion, peeled and diced
4. 1/2lbcarrots, peeled and chopped into coins
5. 2smallzucchini, halved and sliced about 1/4-inch thick
6. 1 (16 ounce)candiced tomatoes with juice
7. 1/4headcabbage
8. 1/2teaspoon mincedgarlic
9. 1 1/2teaspoonsdried basil
10. 1/2teaspoonground black pepper
11. 2bay leaves
12. 1 1/2teaspoonsparsley flakes
13. 3teaspoonsbeef base
14. 10cupswater
15. 2 (15 ounce)cans whitecannellini beans
16. 1cup drysmall shell pasta
17. gratedparmesan cheese (optional)
18. romano cheese, for topping each bowl (optional)

DIRECTIONS

1. In a large, nonstick skillet, brown sausage over medium heat 5-7 minutes, stirring.
2. frequently.
3. When it is browned on all sides, set aside to drain on paper towels.
4. In a soup pot, cook the onion in the olive oil over medium heat until soft, about.
5. five minutes.
6. Add the tomatos, cabbage, garlic, basil, pepper, bay leaves and parsley. Stir.
7. to combine.
8. Add the beef base, water and cooked sausage.
9. Simmer for 30 minutes over medium low heat, then raise heat to high to bring
10. to a boil.
11. Add the dry pasta and white beans.
12. Cook until the pasta is done, about 10-12 minutes.
13. Serve, or reduce heat to low and simmer until ready to eat.
14. Serve each bowl topped with grated Romano or Parmesan cheese.