Minestrone With Italian Sausage

McCall's Cookery

1 cup dried white navy beans (Great Northern)

2 cans (10 3/4-oz size) condensed chicken broth, undiluted

Salt

1 lb sweet italian sausage

1 small head cabbage ( 1 1/2 lb)

4 carrots (1/2 lb)

2 medium potatoes (3/4 lb)

1 can (1 lb) Italian-style tomatoes

2 medium onions (1/2 lb)

1/4 cup olive or salad oil

1 stalk celery

2 zucchini (1/2 lb)

1 clove garlic

1/4 teaspoon pepper

1/4 cup chopped parsley

1 cup broken-up thin spaghetti

Grated Parmesan cheese

Day before: In bowl, cover beans with cold water. Refrigerate, covered, overnight. Next day, drain. Turn chicken broth into a 1 quart measure; add water to make 1 quart. Pour into 8 quart kettle with 2 more quarts water, 2 teaspoons salt and the beans. Bring to boiling; reduce heat; simmer, covered, 1 hour.

Meanwhile, in medium skillet, simmer sausage gently in water to cover 1/2 hour. Drain well. Saute over medium heat until browned all over. Slice sausage 1/4 inch thick on the diagonal; set aside.

Wash cabbage, and quarter; remove core with sharp knife; slice on diagonal, 1/4 inch thick. Pare carrots; slice on diagonal 1/4 inch thick. Pare potatoes; slice 1/2 inch thick; cut into 1/2 inch cubes. Add to soup with tomatoes. Cover; cook 1/2 hour longer.

Meanwhile, peel onions; cut in half; slice thinly. In hot oil in medium skillet, saute onion, stirring, about 5 minutes. Remove from heat. Slice celery, on diagonal, 1/8 inch thick. Wash zucchini; slice into rounds 1/4 inch thick. Press 1 clove garlic. Add vegetables to onion with 1/2 teaspoon salt and the pepper.

Cook slowly, covered and stirring occasionally, 30 minutes. Add sausage; heat through. Serve hot, with Parmesan cheese. Makes 5 quarts, 10 servings.