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SPICY ITALIAN SOUP 
1 1/2 lb. Italian sausage, cut in one inch slices
1 can garbanzo beans or chick peas
2 lg. onions, chopped
2 cloves garlic, minced
2 tbsp. olive oil
28 oz. can Italian tomatoes with liquid
42 oz. can of beef broth
1 1/2 c. dry red wine
1/2 tsp. basil
1/2 tsp. oregano
2 c. uncooked pasta, bows, shells, etc.
2 med. zucchini, 1/4 inch slices
1 med. green pepper, seeded and chopped
3 tbsp. parsley, chopped
6 oz. Parmesan cheese, grated

Saute meat, drain and discard fat. Add oil, onions and garlic; cook until wilted. Break up tomatoes with the back of a wooden spoon and stir in along with broth, basil, oregano, and wine. Simmer on low heat for about a half hour. Cool and skim off all fat. May be frozen for future use at this time. Add balance of ingredients and simmer for 15 minutes or until veggies and pasta are tender. Sprinkle cheese over individual servings or pass at table. Serves 8.
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