Tasty-Italian Vegetable Soup |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This fast feast, for the eyes as well as the stomach, results if you rustle up this soup.Janet Frieman, Kenosha, Wisconsin Ingredients:
1 pound johnsonville® mild ground italian sausage |
1 medium onion, sliced |
1-1/2 cups water |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (14-1/2 ounces) beef broth |
2 medium zucchini, cut into 1/4-inch slices |
1/2 teaspoon dried basil |
grated parmesan cheese |
Directions:
1. In a large saucepan, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the water, beans, tomatoes, broth, zucchini and basil.
2. Bring to a boil. Reduce heat and simmer for 5 minutes or until the zucchini is tender. Garnish with cheese. Yield: 6-8 servings (2 quarts).
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