Italian Vegetable Soup - cooking recipe

Ingredients

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

Preparation

Cook and stir sausage and onion in 3-quart saucepan until sausage is light brown; drain.
Stir in remaining ingredients except cheese; break up tomatoes with fork.
Heat to boiling; reduce heat.
Cover and simmer until zucchini is tender, about 5 minutes.
Serve with cheese.