Minestrone with Italian Sausage soup

*This one is not a quick soup but is delicious and worth the wait!

1 lb bulk Italian sausage
1 large onion, chopped
2 large carrots, chopped
2 celery ribs, chopped
1 medium leek (white portion only), chopped
2 garlic cloves (minced)
1 medium zucchini, cut into ½ in. pieces
1 can cut green beans
6 cups beef broth (I use bouillon cubes and water)
2 cans (14 ½ oz. each) diced tomatoes with basil, oregano, and garlic
3 cups shredded cabbage
1 tsp. dried basil
1 tsp. dried oregano
¼ tsp pepper
1 can kidney beans (rinsed and drained)
½ cup uncooked small pasta shells
3 Tbs minced fresh parsley
1/3 cup grated Parmesan cheese

In a large saucepan, 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 kidney beans, pasta and parsley. Cook for 6-9 minutes or until the pasta is tender. Serve with Parmesan cheese. Makes 11 servings (about 3 quarts).

Compliments of: Mindy