Italian Vegetable Soup - cooking recipe

Ingredients

1 lb. bulk Italian sausage
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, cut into 1/4-inch slices
1/2 tsp. dried basil
grated Parmesan

Preparation

Cook and stir sausage and enjoy the aroma as you add the onion.
Cook until sausage is light brown and onions are limp. Drain.
Stir in tomatoes with liquid, beans, broth, water, zucchini and basil.
Break up tomatoes with fork.
Heat to boiling.
Reduce heat and cover.
Simmer until zucchini is tender, about 5 minutes.
Sprinkle with cheese.