Posted by: Lu Lu-Mtl. on Thu, Aug 3, 00 at 16:45

Italian Vegetable Soup

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

-Cook and stir sausages and onion in 3 qt. saucepan until sausage is light brown; drain. Stir in tomatoes (with liquid), beans, broth, water, zucchini and basil; break up tomatoes with fork. Heat to boiling; reduce heat. Cover and simmer until zucchini is tender, about 5 min. Sprinkle with cheese.