Makes 11 servings
1 pound bulk Italian sausage
1 diced onion
2 diced carrots
2 diced celery stalks
3 cloves fresh garlic, minced
1 zucchini, cut in 1/2-inch pieces
2 diced potatoes
1/4 pound fresh green beans, cut in 1/2-inch pieces
1/2 head cabbage, chopped
6 cups chicken broth
2 cans diced tomato (14 1/2 ounces each)
1/4 cup chopped fresh sweet basil
1 teaspoon dried oregano
1/4 teaspoon pepper
1 can 15 oz. chickpeas, rinsed and drained
1/2 cup small pasta shells, cooked
3 tablespoons fresh parsley
1/3 cup grated cheese
Cooking time is 1 1/4 hours; prep time including cooking is about 1 1/2 hours.
In a soup kettle, cook sausage and onion over medium heat until meat is no longer pink. Drain. Stir in the carrots, celery, and garlic; cook for three minutes. Add zucchini and green beans; cook two minutes longer.
Stir in broth, potatoes, cabbage, basil, oregano, tomatoes and pepper. Bring to a boil. Reduce heat, cover, and simmer for 45 minutes.
Return to a boil. Stir in the chickpeas, pasta and parsley. Cook for 4-7 minutes. Serve wi