1 1/4 lb. mixed salad bar vegetables (7 c.)
1/2 lb. sweet Italian sausage, casings removed and meat crumbled
1 clove garlic, finely chopped
2 tbsp. olive oil
Grated Parmesan cheese
8 oz. tomato sauce
10 1/2 oz. can condensed beef broth
32 oz. water
19 oz. can white kidney beans (cannelloni), undrained
1/2 tsp. leaf oregano, crumbled
1/2 tsp. salt
1/4 tsp. pepper
1/3 c. orzo

Green and red peppers, broccoli and cauliflower flowerets, carrots, shredded cabbage, celery, onion and chick peas.

Slice any large vegetables into bite-size pieces; reserve. Saute sausage and garlic in oil in large saucepan until meat is no longer pink. Add vegetables. Saute 2 to 5 minutes or until vegetables just begin to brown. Stir in tomato sauce, broth, water, beans, oregano, salt and pepper.

Simmer uncovered for 15 minutes. Sprinkle pasta over soup; simmer 15 minutes or until pasta is tender. Serve with Parmesan.