2 Tbsp. Butter
1 onion (chopped)
1 clove of garlic (finely chopped)
½ lb. DMP Farmers Sausage (cut into thin rounds)
2 cups chicken stock or water
2 cups shredded cabbage
1 19oz can of red kidney beans (drained)
4 tomatoes (chopped) or 1 14oz. can of diced tomatoes
1 carrot (diced)
1 tsp. salt
½ tsp. basil
¼ tsp. pepper
1 ½ cups small shell macaroni or other small pasta
In large saucepan, heat butter. Saute onion and garlic until tender but not brown. Add sausage and cook, stirring gently until lightly browned. Add stock, cabbage, kidney beans, tomatoes, carrot and seasonings; bring to a boil. Reduce heat slightly and cook, uncovered, until vegetables are tender, about 10 minutes. (If you prefer a thicker soup, reduce heat for 10 minutes longer). Meanwhile, cook macaroni in boiling salted water until tender but firm; drain and stir into soup. Taste and adjust seasoning.
Makes 4-6 servings.