Ingredients
- 1 pound sausage meat (Italian bulk sausage or 1 pound Italian sausage links, casings removed)
- 2 medium onion, chopped
- 6 garlic cloves, finely chopped
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 2 large carrots, chopped
- 2 celery ribs, chopped
- 1 medium leek (white portion only), chopped
- 7 cups beef broth
- 2 teaspoons beef bouillon granules (can use more)
- 2 cans (14 1/2 ounce each) diced tomatoes, undrained
- 3 cups cabbage, shredded
- 1 medium zucchini, cut into pieces
- 1/4 pound fresh green beans, trimmed and cut into 1/2-inch pieces
- 1 can (15 ounce) garbanzo beans, drained (or chickpeas, rinsed and drained)
- 1/2 cup dry pasta (small pasta such as shells)
- 3-4 tablespoons fresh chopped parsley
- Seasoned salt and fresh ground black pepper, to taste
- 1/2 cup Parmesan cheese, grated (can use more)
How to Make
-
Step 1: In a pot cook the sausage and onion over medium heat until meat is no longer pink; drain, fat then continue cooking until the meat is browned (about 12-15 minutes).
-
Step 2: Stir in the garlic, dried oregano, dried basil, carrots, celery and leek; cook for 3 minutes.
-
Step 3: Stir in the beef broth, bouillon granules, diced tomatoes with juice and cabbage; bring to a boil, reduce heat cover and simmer for 45 minutes (add in the zucchini and green beans the last 20 minutes of cooking time, continue cooking until fork-tender).
-
Step 4: Stir in the garbanzo beans, pasta and parsley; cook for about 10 minutes or until pasta is just al dente (seasoning with salt and pepper about halfway through cooking).
-
Step 5: Stir in 1/2 cup Parmesan cheese until combined (can use more than 1/2 cup).
-
Step 6: Ladle into bowl then sprinkle more Parmesan cheese on top.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.