Italian Sausage Soup - cooking recipe

Ingredients

2 Tbsp. olive or vegetable oil
2 to 4 cloves garlic, minced
1 green bell pepper
1 1/2 lb. fresh tomatoes or 1 (28 oz.) can tomatoes
2 medium zucchini
2 c. spiral-shaped pasta
1 onion, chopped
1 lb. hot or mild Italian sausage
5 c. beef broth
1 Tbsp. dry oregano
1 Tbsp. parsley flakes
2 Tbsp. wine vinegar

Preparation

In a 5 to 6-quart pan, cook onion and garlic in oil until soft.
Crumble sausage into pan, stirring with a fork to break it into smaller pieces.
Chop and remove the seeds from the green pepper and add it; cook until meat is well browned.
Dice tomatoes and add them with their juice to the pan.
Add broth, oregano, zucchini, parsley and vinegar.
Bring to a boil over high heat. When boiling, add pasta and cook, uncovered, until pasta and squash are tender.