Italian Vegetable Soup - cooking recipe

Ingredients

1 lb. bulk Italian sausage
2 c. chopped onion
2 cloves finely chopped garlic
7 c. water
4 medium carrots, pared and sliced
1 (28 oz.) can tomatoes, broken up
6 beef bouillon cubes
1 tsp. Italian seasoning
1/4 tsp. black pepper
1 1/2 coarsely chopped zucchini
1 (15 oz.) can garbanzo beans
1 c. uncooked rotini or elbow macaroni

Preparation

In large kettle, brown sausage, onion and garlic; drain off fat.
Add water, carrots, tomato, bouillon, Italian seasoning and pepper; bring to a boil.
Reduce heat; cover and simmer 30 minutes. Add zucchini, beans and rotini.
Cook 15 to 20 minutes or until rotini is tender, stirring occasionally.
Makes 2 1/2 quarts.
A meal in a bowl.