1 lb. Italian sausage
2 cloves garlic, chopped
2 c. chopped onion
8 c. water
2 c. or 4 med. carrots, pared and sliced
1 (14 1/2 oz.) can stewed tomatoes, undrained
6 Wylers beef bouillon cubes
1 tsp. Italian seasoning
1/4 tsp. pepper
2 c. sliced zucchini (2 sm.)
1 (15 oz.) can garbanzo beans, drained
1 c. uncooked shell macaroni

In Dutch oven or large kettle, brown sausage; pour off fat. Add onions and garlic; cook until tender. Add water, carrots, tomatoes, bouillon, Italian seasoning and pepper; bring to a boil. Reduce heat; cover and simmer 30 minutes. Add zucchini, beans and macaroni. Cover; cook 15 to 20 minutes or until macaroni is tender. Refrigerate leftovers.