Italian Vegetable Soup - cooking recipe

Ingredients

1 lb. Italian sausage (bulk or remove casing)
1 medium onion, chopped
1 (16 oz.) can tomatoes
1 (16 oz.) can garbanzo beans, drained
1 (10 1/2) oz. can condensed beef broth
1 1/2 c. water
2 or 3 medium zucchini, cut into 1/4-inch slices
1/2 tsp. dried basil
grated Parmesan cheese

Preparation

Cook and stir sausage and onion in 3-quart saucepan until sausage is light brown.
Drain fat off.
Stir in tomatoes, garbanzo beans, broth, water, zucchini and basil.
(Break up tomatoes with fork before adding to soup.)
Heat to boiling. Reduce heat; cover and simmer until zucchini is tender, about 5 to 10 minutes.
Serve and let each person add Parmesan cheese to taste.