1 lb Italian sausage
1 medium onion
1 1/2 cups water
2 tablespoons fresh or 1 teaspoon of dried basil leaves
2 medium zucchini or yellow summer squash, cut into 1/4 in slices--about 4 cups
1 16 oz can of whole tomatoes (not drained)
1 15/16 oz can garbanzo beans (drained)
1 10 1/2 oz can condensed beef broth

Cook sausage and onion in a 3 quart saucepan over medium heat for 8-10 minutes. Stir occasionally until sausage is no longer pink.

Stir in remaining ingredients, breaking up the tomatoes.

Heat to boiling; reduce heat to low. Cover and simmer for 5 minutes or until the zucchini is tender.

Sprinkle each serving with Parmesan cheese, if desired.

Submitted by: Bridgett