Fall Harvest Vegetable Soup with Sausage

A hearty, healthy, fresh soup for a cool fall evening.  Such a good feeling eating all these veggies! 

Serves 6 - 8

Ingredients:

4 Tbsp olive oil
1 medium yellow onion
1 leek, rinsed, chopped, and thick green parts discarded
5 garlic cloves, minced
1 cup chopped carrots
2 celery stalks, peeled and chopped
4 cups chopped green cabbage
1 medium zucchini squash, sliced and quartered
1 medium yellow squash, sliced and quartered
5 asparagus stalks, sliced 1/2" thick on an angle
2 cups kale, chopped
1 bunch fresh parsley, chopped
1 can garbanzo beans, drained
2 cans low-sodium vegetable broth
2 cans low-sodium beef broth
salt
pepper
1 tbsp dried basil leaves
1 tsp crushed red pepper flakes
5 links turkey sausage (I used Jenni-O spicy italian turkey sausage)
Fresh grated parmesan cheese

Method:

In dutch oven or large pot, heat olive oil on medium heat.  Add onions, leeks and garlic.  Add carrots and remaining veggies in above listed order.  Add beans and broth and reduce heat to simmer.  Add seasonings.

In a separate pan, heat 2 more tablespoons olive oil and add sausage links.  Cook on medium-high heat until thoroughly cooked, about 10 minutes.  Slice sausage into small pieces and add to soup.  Simmer on low until ready to serve.  Top with parmesan.