Italian Vegetable Soup - cooking recipe

Ingredients

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

Preparation

Cook sausage (pieces) and onion in a 3-quart saucepan until sausage is light brown.
Drain grease; stir in tomatoes with liquid, beans, broth, water and zucchini.
Break up tomatoes with wire whisk.
Heat to a boil, reduce heat and cover.
Simmer until zucchini is tender.
Sprinkle each individual portion with cheese.