Italian Vegetable Soup - cooking recipe

Ingredients

1 lb. bulk Italian sausage
1 medium onion, sliced
1 (16 oz.) can whole tomatoes
1 (15 oz.) can garbanzo beans
1 (10 1/4 oz.) can condensed beef broth
1 1/2 c. water
2 medium zucchini, cut into 1/4-inch slices
grated Parmesan cheese
1/2 tsp. dried basil leaves

Preparation

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