Tuscan vegetable soup with sausages

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This recipe originated as "Tuscan Bean and vegetable Soup" in "Mediterranean Light," a cookbook by Martha Rose Shulman. It had its merits, but it wasn't enough to stand on its own as a meal. I dropped the cabbage and added sausages and some other vegetables. The result is a tasty concoction that is worth making again and again. Enjoy!

Ingredients

1 or 2 tablespoons of olive oil
3 cups of water
1/2 tsp of garlic powder
1 tsp of dried thyme
9 Italian sausages [about 12 ounces]
1 can of tomatoes [about a pound]
1 can of cannellini beans [about a pound]
an onion, chopped
half a pound of carrots, chopped
1 small potato, diced
1 medium sized zucchini, chopped
1 small broccoli crown, chopped
2 stalks of celery, chopped
a 6-ounce can of tomato paste

Instructions:

Put the oil and water into a cooking pot [which should be big enough to hold at least a gallon of liquid], over a low flame. Add the garlic, thyme, and sausages. Open the cans of tomatoes and cannellini and add to the pot. Then chop the vegetables and add them: onion, carrots,potato, zucchini, broccoli, and celery. By now, the sausages should be partly cooked, so chop them, too, and add. Stir. Bring to a boil, then reduce heat, put the lid on the pot, and simmer for 30 minutes, stirring regularly. Just before serving, mix in the tomato paste and serve. Makes about 4 servings.

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