Italian Sausage Soup - cooking recipe

Ingredients

1 1/2 lb. Italian sausage, in 1/2-inch slices
2 large onions, chopped
2 cloves garlic, minced
28 oz. canned Italian style tomatoes with liquid
42 oz. canned beef broth, unsalted
1 1/2 c. dry red wine
1/2 tsp. basil leaves, crumbled
2 c. uncooked bow or shell macaroni
2 medium zucchini (1/4-inch slices)
1 medium green pepper, chopped
3 Tbsp. chopped parsley
5 oz. Parmesan cheese, grated

Preparation

In large kettle, saute until lightly browned.
Drain and discard fat.
Add onions and garlic.
Saute until onions are limp. Stir in tomatoes, breaking them into small pieces.
Add broth, wine and basil.
Simmer 30 minutes.
Remove from heat.
Cool; transfer to large bowl and refrigerate.
Skim fat from surface; discard.
Return soup to kettle.
Stir in macaroni, zucchini, green pepper and
parsley.
Simmer covered 15 minutes or until macaroni and vegetables are tender-crisp.
Serve with cheese.