Ingredients
1 pound bulk Italian sausage1 large onion, chopped2 large carrots, chopped2 celery ribs, chopped1 medium leek (white portion only), chopped1 medium zucchini, cut into 1/2-inch pieces1/4 pound fresh green beans, trimmed and cut into 1/2-inch pieces3 garlic cloves, minced6 cups beef broth2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic3 cups shredded cabbage1 teaspoon dried basil1 teaspoon dried oregano1/4 teaspoon pepper1/2 cup uncooked small pasta shells1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained3 tablespoons minced fresh parsley1/3 cup grated Parmesan cheese
Preparation
In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, celery and leek; cook for 3 minutes. Add the zucchini, green beans and garlic; cook 1 minute longer.
Stir in the broth, tomatoes, cabbage, basil, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes.
Return to a boil. Stir in the garbanzo beans, pasta and parsley. Cook for 6-9 minutes or until pasta is tender. Serve with cheese.
