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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a great way to use up fresh garden zucchini if you've eaten enough of it fresh and need to mix it up a bit. I used a spicy Italian sausage (which I think gives way more flavor) beef bouillion and red onion, but feel free to vary according to your palate. Recipe courtesy of Janet Frieman, Kenosha, Wisconsin. Ingredients:
1 lb bulk italian sausage |
1 onion (medium, sliced) |
15 ounces garbanzo beans, rinsed and drained |
14 1/2 ounces diced tomatoes, undrained |
14 1/2 ounces beef broth |
1 1/2 cups water |
2 zucchini (medium-sized, cut into 1/4-inch slices) |
1/2 teaspoon dried basil |
parmesan cheese (grated) |
Directions:
1. In a 3-quart saucepan, brown sausage and onion and drain.
2. Stir in beans, tomatoes, broth, water, zucchini, and basil. Bring to a boil.
3. Reduce heat and simmer for 5 minutes or until zucchini is tender.
4. Sprinkle each serving with cheese.
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