Italian Sausage Soup

• 2 Tbsp. olive or vegetable oil
• 2 to 4 cloves garlic, minced
• 1 green bell pepper
• 1 1/2 lb. fresh tomatoes or 1 (28 oz.) can tomatoes
• 2 medium zucchini
• 2 c. spiral-shaped pasta
• 1 onion, chopped
• 1 lb. hot or mild Italian sausage
• 5 c. beef broth
• 1 Tbsp. dry oregano
• 1 Tbsp. parsley flakes
• 2 Tbsp. wine vinegar

1. In a 5 to 6-quart pan, cook onion and garlic in oil until soft.
2. Crumble sausage into pan, stirring with a fork to break it into smaller pieces.
3. Chop and remove the seeds from the green pepper and add it; cook until meat is well browned.
4. Dice tomatoes and add them with their juice to the pan.
5. Add broth, oregano, zucchini, parsley and vinegar.
6. Bring to a boil over high heat. When boiling, add pasta and cook, uncovered, until pasta and squash are tender.

olive, garlic, green bell pepper, fresh tomatoes, zucchini, pasta, onion, italian sausage, beef broth, oregano, parsley flakes, wine vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1072054 (may not work)