Italian Vegetable Soup
|Bulk italian sausage||1 Pound|
|Onion||1 Medium, sliced|
|Canned whole tomatoes||16 Ounce (1 Can)|
|Canned garbanzo beans||15 Ounce, drained (1 Can)|
|Condensed beef broth||10 1⁄2 Ounce (1 Can)|
|Water||1 1⁄2 Cup (24 tbs)|
|Zucchini/Yellow summer squash||2 Medium, cut into 1/4 inch slices|
|Dried basil leaves||1⁄2 Teaspoon|
|Grated parmesan cheese||1 Tablespoon|
Cook and stir sausage and onion in 3-quart saucepan until sausage is light brown; drain.
Stir in tomatoes (with liquid), beans, broth, water, zucchini and basil; break up tomatoes with fork.
Heat to boiling; reduce heat.
Cover and simmer until zucchini is tender, about 5 minutes.
Sprinkle with cheese.