Sausage, Bean and Cabbage Soup

1  cup		dried Pinto Beans
1  tablespoon		minced Garlic
1  cup		onion, chopped small
8  cups		college Inn Light & Fat Free Chicken Broth
1-1/2  cups		petite diced tomatoes
2  cups		1/4' sliced carrots
2		celery stalks,s sliced
3  cups		Cabbage, thinly sliced
4		links Aidells cajun style sausages
1  teaspoon		dried Italian Spices
1/4  cup		fresh chopped Basil
1  dash		Salt to taste
1  pinch		Pepper to taste

Tip: For nutritional information on all the ingredients in Sausage, Bean and Cabbage Soup just click on each ingredient name. Then adjust the serving size for any Sausage, Bean and Cabbage Soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Soak beans overnight in cold water. Next day drain beans, then put into pan with 3 cups water and bring to boil. Cook until tender, drain and Set aside.
Cut sausage into half lengthwise, then cut into half-moon shaped slices.
In large soup pot add 1 tsp. oil, onions, celery, garlic and sausage. Saute for about 5 min. over medium heat.
Add broth, tomatoes, carrots and cook at a low simmer for about 30 minutes. Then add cabbage and beans and simmer for about 15 minutes.
Add spices and simmer for another 10 min. Serve hot and for some added taste you can top with freshly grated parmesan cheese if desired.