Servings 11people (Click to adjust numberof servings)
1poundPolidori Mild Italian Sausage
1medium leek (white portion only)chopped
1medium zucchinicut into 1/2-inch pieces
1/4poundfresh green beanstrimmed and cut into 1/2 inch pieces
2canstomatoes with basil, oregano, and garlicdiced tomatoes
1/2cupsmall pasta shellsuncooked
1cangarbanzo beans or chickpeasrinsed and drained
In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, celery and leek; cook for 3 minutes. Add the zucchini, green beans and garlic; cook 1 minute longer.
Stir in the broth, tomatoes, cabbage, basil, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes.
Return to a boil. Stir in the garbanzo beans, pasta and parsley. Cook for 6-9 minutes or until pasta is tender. Serve with cheese. Yield: 11 servings (about 3 quarts).
Can be GF with GF noodles and DF if you eliminate cheese.