Portuguese Bean Soup - cooking recipe

Ingredients

2 to 3 pkg. Portuguese sausage (hot)
2 onions
1/2 tsp. minced garlic
1/2 head cabbage, shredded
2 cans kidney or pinto beans
1 can red beans
1 can butter beans
1 can garbanzo beans
2 large cans Progresso crushed tomatoes with puree
1 (48 oz.) can tomato juice
3 carrots
3 to 4 potatoes
3 fresh basil leaves or dried basil
1 1/2 to 2 c. small seashell or elbow macaroni

Preparation

Peel all vegetables.
Dice potatoes into bite size pieces. Slice carrots.
Slice onions into sections.
Shred cabbage.
Brown sausage lightly.
Add onions, cabbage and garlic; continue browning until vegetables are translucent.
Add tomatoes, tomato juice and herbs, potatoes and carrots.
Turn heat to low and cook two hours minimum or all day if you like.
Cook pasta al dente and add to soup right before serving.