Easy Italian Vegetable Soup
This recipe is a great use for left-over zucchini and yellow squash lurking in the store-cupboard
1 lb. bulk Italian sausage
1 medium onion, sliced
1 1/2 cups water
1 Tbsp chopped fresh basil or 1 tsp dried basil
2 medium zucchini or yellow summer squash, cut into 1/4 inch slices
1 (16 oz.) can whole tomatoes, undrained
1 (15-16 oz.) can garbanzo beans, drained
1 (10.5 oz.) can condensed beef broth
Grated Parmesan cheese (optional)
- Cook sausage and onion in 3 quart saucepan over medium-high heat 8-10 minutes, stirring occasionally, until sausage is no longer pink; drain.
- Stir in remaining ingredients except cheese, breaking up tomatoes. Heat to boiling; reduce heat.
- Cover and simmer about 5 minutes or until zucchini is tender. Sprinkle each serving with cheese.