1 lb. bulk Italian sausage
2 c. chopped onion
2 cloves garlic, finely chopped
7 c. water
4 medium carrots, pared and sliced
1 (28 oz.) can tomatoes (undrained)
6 beef bouillon cubes
1 tsp. Italian seasoning
1/4 tsp. pepper
1 1/2 c. coarsely chopped zucchini
1 (15 oz.) can garbanzo beans, drained
1 c. uncooked rotini or elbow macaroni

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

Makes about 2 1/2 quarts.