Sausage Soup

INGREDIENTS
2 tbsp olive oil
1 medium onion, chopped
1-2 cloves garlic
1 can (28 oz) tomatoes, with juice
1 lb Merguez sausage
1 can chickpeas
1 can (10 oz/284 ml) consomme
1 medium zucchini coarsely diced
1/2 medium cabbage, finely diced
2 tbsp flat leafed parsley
Freshly grated parmesan cheese

INSTRUCTIONS
In a large, heavy soup pot over medium-high heat, heat oil and add sausage and onions. Fry, turning until browned on all sides, about three minutes. Add garlic, turning heat down to medium, and continue to saute for two minutes. Add tomatoes, consomme, and chickpeas and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Add cabbage and zucchini, and continue to simmer a few minutes more, until vegetables become tender. Cut the sausage into 1 inch pieces. Serve, sprinkled with parsley and Parmesan. You may add sausage to extend the dish to 6 servings.

Recipe taken from the Calgary Herald Real Life section June 8, 2005, and is credited to Charles Marien.