Italian Vegetable Soup - cooking recipe

Ingredients

1 lb. Italian sausage
1 medium onion, sliced
16 oz. whole tomatoes
15 oz. garbanzo beans (optional)
10 1/2 oz. condensed beef broth
1 1/2 c. water
2 medium zucchini or yellow summer squash or 1 each
1/2 tsp. dried basil leaves
grated Parmesan cheese

Preparation

Cook 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 tomato with fork.
Heat to boiling; reduce heat.
Cover and simmer until zucchini is tender, about 5 minutes.
Sprinkle with cheese when served.