Italian Vegetable Soup - cooking recipe

Ingredients

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

Preparation

Brown onion and sausage in 4-quart saucepan; drain fat.
Add water, basil, whole tomatoes (break up) and broth.
Bring to a boil, then reduce heat to simmer for 15 to 20 minutes.
Add zucchini and garbanzos.
Serve when zucchini becomes tender. Sprinkle soup with Parmesan if desired.