1. In large, heavy soup pot over medium-high heat, heat oil and add sausages and onions. 2. Fry sausages and onions, turning until browned on all sides, about three minutes. 3. Add garlic, turn heat down to medium and continue to saute for two minutes. 4. Add tomatoes, consomme and chickpeas, bring to a boil, reduce heat, cover and simmer for 15 minutes. 5. Add cabbage and zucchini and simmer, covered, a few more minutes, just until vegetables become tender, or al dente. 6. Serve, sprinkled with parsley and Parmesan. 7. * Add a few more sausages to extend dish to five or six servings. ---------------------------------------------------------------------------
Nutrition
Ingredients
