Yield: 6 servings
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1 pound bulk Italian sausage
2 cups chopped onion
2 cloves garlic, finely chopped
7 cups water
4 medium carrots, pared and sliced
1 (28 ounce) can whole tomatoes, undrained coarsely chopped
2 tablespoons beef bouillon or 6 beef bouillon cubes
1 teaspoon Italian seasoning
1/4 teaspoon pepper
1 1/2 coarsely chopped zucchini
1 (15 ounce) can garbanzo beans, drained
1 cup uncooked rotini or elbow macaroni

Cooking time: 50 minutes
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In a large kettle or dutch oven, brown sausage, onion and garlic; pour off fat.
Add water, carrots, tomatoes with juice, bouillon, Italian seasoning and pepper; bring to a boil.

Reduce heat; cover and simmer 30 minutes.

Add zucchini, beans and rotini.

Cook 15 -20 minutes or until rotini is tender, stirring soup occasionally.

Garnish as desired.
Refrigerate leftovers.

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