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Cook'n with Betty Crocker 
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Cook'n in Italy 
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Italian Vegetable Soup |
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Serves: 6 Print this RecipeJanet Frieman, Kenosha, Wisconsin 1 pound bulk Italian sausage 1 medium onion, sliced 1 (16-ounce) can whole tomatoes with liquid, chopped 1 (15-ounce) can garbanzo beans, drained 1 (14 1/2-ounce) can beef broth 1-1/2 cups water 2 medium zucchini, cut into 1/4-inch slices 1/2 teaspoon dried basil Grated Parmesan cheese In a 3-qt. saucepan, cook sausage and onion; drain fat. Stir in tomatoes, beans, broth, water, zucchini and basil. Bring to a boil. Reduce heat and simmer 5 minutes or until the zucchini is tender. Sprinkle each serving with cheese. © Copyright Reiman Publications, 1993-1997 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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