1/2 lb. Italian sausage
1 c. chopped onion
1 lg. clove garlic, chopped
2/3 c. (6 oz. can) tomato paste
3 1/2 c. (two 15 1/2 oz. cans) garbanzo beans and liquid
1 1/4 c. (10 1/2 oz. can) beef broth
1/2 c. water
1 c. sliced fresh mushrooms
1/2 tsp. Italian seasoning
1/8 tsp. pepper
1 c. sliced zucchini

Brown sausage (skin removed) with onion and garlic in large pan. Drain off fat. Add tomato paste, garbanzo beans and liquid, beef broth, water, mushrooms and seasonings. Heat to boiling; reduce heat and boil gently, uncovered for 20 to 30 minutes. Stir occasionally. Add zucchini and cook for about 10 minutes or until zucchini is tender. Sprinkle Romano cheese on soup when serving. Makes 8 cups.