Mmmmminestrone!

We have been in the depths of pre-move organization yuck, so I haven't been too good about posting. And then I thought, 'you guys must be starving! I'll post the soup.' Now this recipe was given to me by my mother-in-law and we, of course, made some revisions. And this soup can feed your family for an entire week, or you can bring it as a get well gift, or new baby meal, the possibilities are endless. When e was born, we lived off this soup. We would make a batch and eat it for every meal. We made it so often that the ingredients were permanently listed on my shopping spreadsheet (yep, I have one of those, organized by aisle of course). Anyway, let's make Minestrone.

Ingredients

½ lb Italian sweet sausage (Jimmy Dean in the tube)
½ lb Italian hot sausage (Jimmy Dean in the tube)
3 T. Olive Oil
3 large onions, diced
3 cloves garlic, finely minced
1 bunch carrots, diced
2 t. basil
2-3 zucchini, diced
1 can (28 oz) Italian-style tomatoes, including liquid
2 cans (10 oz each) beef stock (we usually use about 5)
1 small head cabbage, finely shredded
1 can (16 oz) white kidney beans, including liquid
1 can (16 oz) red kidney beans, including liquid
½ cup rice
Parmesan cheese, finely grated
Fresh parsley, chopped

In a large stockpot, brown and scramble sausage in olive oil. Add onions, garlic, carrots, and basil; cook 5 minutes. Add zucchini, tomatoes (with liquid), stock, cabbage, salt and pepper. Bring to boil; reduce heat, cover and simmer 1 hour. Add beans (with liquid) and rice. Cook 20 minutes. For a thinner broth, add more stock. Serve, topped with Parmesan cheese and parsley (red pepper flakes optional). Fresh bread is always a great accompaniment The soup may be made ahead and reheated. It may also be frozen, but the texture changes a bit. Serves 8 to 10.