Italian Vegetable Soup |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | 10 minutes | 20 minutes | 265 | 145 | 16g | 970mg | 16g | 17g | 45mg |
| INGREDIENTS: | ||
| 1 pound bulk Italian sausage | 1 medium onion, sliced | 1-1/2 cups water |
| 1 tablespoon chopped fresh basil or 1 teaspoon dried basil leaves | 2 medium zucchini or yellow summer squash, cut into 1/4-inch slices (4 cups) | 1 can (16 ounces) whole tomatoes, undrained |
| 1 can (15 to 16 ounces) garbanzo beans, drained | 1 can (10-1/2 ounces) condensed beef broth | grated Parmesan cheese, if desired |
| 1 | Cook sausage and onion in 3-quart saucepan over medium-high heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; grain. |
| 2 | Stir in remaining ingredients except cheese, breaking up tomatoes. Heat to boiling; reduce heat. Cover and simmer about 5 minutes or until zucchini is tender. Sprinkle each serving with cheese. |