Minestrone With Italian Sausage - cooking recipe

Ingredients

1 lb bulk Italian sausage
1 large onion, chopped
2 large carrots, chopped
2 celery ribs, chopped
1 medium leek (white portion only)
3 garlic cloves, minced
1 medium zucchini, cut into 1/2 inch pieces
1/4 lb fresh green beans, trimmed and cut into 1/2 inch pieces
6 cups beef broth
2 (14 1/2 ounce) cans diced tomatoes with basil oregano and garlic
3 cups shredded cabbage
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon pepper
1 (15 ounce) can garbanzo beans or (15 ounce) can chickpeas, rinsed and drained
1/2 cup uncooked small shell pasta
3 tablespoons minced fresh parsley
1/3 cup grated parmesan cheese

Preparation

In soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain.
Stir in the carrots, celery, leek and garlic; cook for 3 minutes.
Add zucchini and green beans; cook 2 minutes longer.
Stir in broth, tomatoes, cabbage, basil, oregano and pepper.
Bring to a boil.
Reduce heat; cover, simmer for 45 minutes.
Return to a boil, stir in garbanzo beans, pasta and parsley.
Cook for 6-9 minutes or until the pasta is tender.
Serve with Parmesan cheese.