Minestrone Soup with Italian Sausage

1	lb	bulk Italian sausage
1		large onion, chopped
2		large carrots, chopped
2		celery ribs, chopped
1		medium leek (white portion only), chopped
1		medium zucchini, cut into 1/2-inch pieces
1/4	lb	fresh green beans, trimmed and cut into 1/2-inch pieces
3		garlic cloves, minced
6	cups	beef broth

2		cans (14-1/2 ounces each) Hunt’s® Original Diced Tomatoes with basil, oregano and garlic
3	cups	shredded cabbage
1	tsp	dried basil
1	tsp	dried oregano
1/4	tsp	pepper
1		can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/2	cup	uncooked small pasta shells
3	Tbs	minced fresh parsley
1/3	cup	grated Parmesan cheese

1	In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, celery and leek; cook for 3 minutes. Add the zucchini, green beans and garlic; cook 1 minute longer.
2	Stir in the broth, tomatoes, cabbage, basil, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes.
3	Return to a boil. Stir in the garbanzo beans, pasta and parsley. Cook for 6-9 minutes or until pasta is tender. Serve with cheese. Yield: 11 servings (about 3 quarts).