• Servings: 6
• 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

1. Cook onion and sausage in a 4 quart dutch oven until sausage is light brown; drain. Stir in remianing ingredients except cheese.
2. Heat until boiling; reduce heat. Cover and simmer until vegetables and beans are tender, about 20 minutes Serve with cheese.
3. Yield 6 servings

Sometimes I substitute chicken broth for the water.