Kathy found this recipe in the newspaper and it has become a household favorite!
16 oz Italian sausage
1 clove garlic, crushed
2 Tbsp onion flakes
2 cups chopped celery
3 cups sliced carrots
2 cups shredded cabbage
2 zucchinis, diced
8 cups water or broth
16 oz tomato sauce
15 oz diced tomatoes
2 cubes chicken bullion
2 cubes beef bullion
¼ tsp oregano
¼ tsp ground pepper
½ tsp basil
1 tsp salt
8 oz shell pasta
1 can kidney beans
1 can kitchen cut green beans
Sauté sausage, garlic, and onion flakes in a large soup pot until sausage is brown and crumbly. Add celery, carrots, cabbage, and zucchini and sauté for ~3 minutes. Add water/broth, tomato sauce, and tomatoes and bring to a boil. Grind bullion cubes with spices and add to pot.
When soup is at a boil, add pasta and cook to al dente (15-20 minutes). If you plan to have lots of leftovers or to freeze this soup for later, cook pasta separately, so it won’t become mushy over time. Add kidney beans (rinsed and drained) and green beans (drained) just before serving.
Make it extra fancy and delicious by topping each bowl with freshly grated Parmesan cheese, and serving French or sourdough bread.
Yields: 12-15 servings
Time to make: 45 min
Source: Kathy Hoffman