A great warm soup for the wintry days, easy to make and simply delicious.
“Italian Vegetable Soup”
“Betty Crocker’s – Working Woman’s Cookbook”
1 pound bulk Italian sausage
1 medium onion, sliced
1 can (16 ounces) whole tomatoes
1 can (15 ounces) garbanzo beans, drained
1 can (10.5 ounces) condensed beef broth
1-1/2 cups water
2 medium zucchini or yellow summer squash, cut into 1/4-inch slices
1/2 teaspoon dried basil leaves
Grated Parmesan cheese
Cook and stir sausage and onion in 3-quart saucepan until sausage 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 minutes. Sprinkle with cheese.