Italian Vegetable Soup

Great quick and easy soup for those cold winter nights! This recipe came from a small cookbook that I send for one time it is called 101+ Hurry Up Pasta Recipes. There are many authors that have contributed to this book. It is a wonderful cookbook and I will share some of the other recipes that I make from there. Yummy...

• Ready In: 1 hr 5 mins
• Serves: 8
• Yields: 2 1/2 quarts

Ingredients

• 1  lb bulk Italian sausage
• 2  cups  chopped onions
• 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 instant beef bouillon or 6  beef bouillon cubes
• 1  teaspoon  italian seasoning
• 1⁄4 teaspoon pepper
• 1 1⁄2 cups  coarsely chopped zucchini
• 1 (15 ounce) can garbanzo beans, drained
• 1  cup  uncooked rotini pasta or 1  cup elbow macaroni

Directions

1. 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.
2. Reduce heat cover and simmer for 30 minutes.
3. Add zucchini, beans and rotini.
4. Cook 15 to 20 minutes or until rontini is tender, stirring soup occaionally.
5. Garnish as desired.
6. Refrigerate leftovers.