Minestrone With Italian Sausage

I got this recipe from Taste of Home and recently made it. It is a tasty satisfying soup. I did use frozen green beans instead of the fresh. This recipe does make a lot, but it does freeze well and tastes great reheated.

• Ready In: 1 hr 25 mins
• Serves: 11
• Yields: 3 quarts

Ingredients

• 1  lb bulk Italian sausage
• 1  large onion, chopped
• 2  large carrots, chopped
• 2  celery ribs, chopped
• 1  medium leek (white portion only)
• 3  garlic cloves, minced
• 1  medium zucchini, cut into 1/2 inch pieces
• 1⁄4 lb fresh green beans, trimmed and cut into 1/2 inch pieces
• 6  cups beef broth
• 2 (14 1/2ounce) cans diced tomatoes with basil oregano and garlic
• 3  cups  shredded cabbage
• 1  teaspoon dried basil
• 1  teaspoon dried oregano
• 1⁄4 teaspoon pepper
• 1 (15 ounce) can garbanzo beans or 1 (15 ounce) can chickpeas, rinsed and drained
• 1⁄2 cup  uncooked small shell pasta
• 3  tablespoons  minced fresh parsley
• 1⁄3 cup  grated parmesan cheese

Directions

1. In soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain.
2. Stir in the carrots, celery, leek and garlic; cook for 3 minutes.
3. Add zucchini and green beans; cook 2 minutes longer.
4. Stir in broth, tomatoes, cabbage, basil, oregano and pepper.
5. Bring to a boil.
6. Reduce heat; cover, simmer for 45 minutes.
7. Return to a boil, stir in garbanzo beans, pasta and parsley.
8. Cook for 6-9 minutes or until the pasta is tender.
9. Serve with Parmesan cheese.