1 Hr 20 Min
1 Hr 45 Min
1 teaspoon dried basil
2 cups shredded cabbage
2 small zucchini sliced
2 cans (10-1/2 ounces each) condensed beef broth
undiluted or 3 beef bouillon cubes plus 1-1/2 cups hot water
1 can (14-1/2 ounces) diced tomatoes undrained
1 teaspoon salt
1/4 teaspoon pepper
1 can (15-1/2 ounces) great northern beans rinsed and drained
Minced fresh parsley
1 pound Johnsonville® Mild Italian Sausage Links links cut into 1/2-inch slices
1 tablespoon olive oil
1 cup finely chopped onion
1 cup sliced fresh carrots
1 garlic clove finely minced
In a Dutch oven, brown sausage in oil. Add the onion, carrots, garlic and basil; cook for 5 minutes. Stir in the
cabbage, zucchini, broth, tomatoes, salt and pepper.
Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add beans; cook 20 minutes longer. Garnish with
Yield: 8 servings.
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