Italian Vegetable Soup

• 1 lb. bulk Italian sausage
• 2 c. chopped onion
• 2 cloves finely chopped garlic
• 7 c. water
• 4 medium carrots, pared and sliced
• 1 (28 oz.) can tomatoes, broken up
• 6 beef bouillon cubes
• 1 tsp. Italian seasoning
• 1/4 tsp. black pepper
• 1 1/2 coarsely chopped zucchini
• 1 (15 oz.) can garbanzo beans
• 1 c. uncooked rotini or elbow macaroni

1. In large kettle, brown sausage, onion and garlic; drain off fat.
2. Add water, carrots, tomato, bouillon, Italian seasoning and pepper; bring to a boil.
3. Reduce heat; cover and simmer 30 minutes. Add zucchini, beans and rotini.
4. Cook 15 to 20 minutes or until rotini is tender, stirring occasionally.
5. Makes 2 1/2 quarts.
6. A meal in a bowl.

italian sausage, onion, garlic, water, carrots, tomatoes, italian seasoning, black pepper, zucchini, garbanzo beans, rotini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=797772 (may not work)