Italian Vegetable Soup
Ingredients
- 1 lb. bulk Italian Sausage
- 1 onion, sliced
- 1 ½ C. water
- 2 Tbs. fresh basil leaves, chopped
- 1 each zucchini & yellow squash, cut into ¼ -inch slices
- 1 can (16 oz.) whole tomatoes, undrained
- 1 can (16 oz.) garbanzo beans, drained
- 1 can (10 ½ oz.) condensed beef broth
Directions
Cook sausage and onion in 3-qt. saucepan over medium-high heat 8-10 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in remaining ingredients, breaking up tomatoes. Heat to boiling; reduce heat to low. Cover and simmer about 5 minutes or until squash is tender. Sprinkle each serving with grated Parmesan cheese.
