Italian Sausage Vegetable Soup

1 lb. sausage, sliced
1 c. chopped onion
8 c. beef broth
1 c. shredded cabbage
1/2 c. leek or green onions, sliced
1/2 c. chopped celery
1 tsp. basil
1/2 tsp. oregano
1/2 tsp. thyme
1 (28 oz.) can undrained tomatoes, cut up
1 (16 oz.) can great northern beans
2 c. sliced zucchini
1 (16 oz.) pkg. frozen pasta and vegetables in garlic-flavored sauce
shredded Monterey Jack or Mozzarella cheese

In a 6-quart Dutch oven, cook sausage and onions until tender. Add broth, cabbage, leeks, celery, seasonings, tomatoes and beans. Bring to a boil. Reduce heat and simmer 45 minutes. Add zucchini; cook 5 minutes more. Add pasta mixture and cook 5-10 minutes until vegetables are crisp tender. Serve topped with shredded cheese.

Jeanette L. Guess - Edinburg