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Slice sausage into 1/2-inch pieces; brown in oil in Dutch oven. Drain sausage and save a little oil mixture with sausage drippings. Add onion, garlic, carrots and basil and cook 8 to 10 minutes, stirring occasionally. Add zucchini, tomatoes with liquid, bouillon, cabbage, salt, pepper and water. Bring to a boil. Reduce heat and simmer, covered, about 1 hour. Add beans with liquid; cook another 20 minutes. Makes 8 servings. A meal in itself, this soup tastes better the second day.
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Barley miso — heartier, earthier than rice miso for winter soups
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Hand blender for emulsifications, purees, soups, sauces