Garbanzo Bean and Sausage Soup
1 pound bulk Italian sausage
1 medium onion coarsely chopped
3 cups water
1/2 tsp dried basil
1/2 tsp dried oregano
2 carrots, sliced
1 medium zucchini or yellow summer squash
2 cans (10- 3/4 oz each) condensed tomato soup
1 can garbanzo beans, drained
Grated parmesan cheese
Cook onion and sausage in a 4 quart dutch oven until sausage is light brown; drain. Stir in remianing ingredients except cheese.
Heat until boiling; reduce heat. Cover and simmer until vegetables and beans are tender, about 20 minutes Serve with cheese.
Yield 6 servings
Pairs Well With
Sometimes I substitute chicken broth for the water.