2 lbs. Italian sausage
2 med. onions, chopped
2 garlic cloves, minced
4 carrots, peeled and diced
4 sm. zucchini, diced
2 green bell peppers, diced
1 c. dry white wine
10 c. chicken broth
2 (28 oz.) cans tomatoes
2 tbsp. dried basil, crumbled
1 tbsp. dried oregano, crumbled
Salt and freshly ground pepper
1 c. uncooked orzo (rice shaped pasta)

If wanted, when served, put Parmesan cheese on top.

Remove casings from sausage; discard. Brown in heavy Dutch oven, mashing it with back of a spoon until no longer pink. Spoon out most of fat and discard.

Add onions and garlic and cook, stirring until soft but not browned. Add carrots, zucchini, peppers, wine, broth, tomatoes, basil and oregano and bring to a boil.

When soup is boiling, add the orzo and cook 20 minutes. Season with salt and pepper. Sprinkle with Parmesan cheese when serving. (It may be frozen.) Yield: 12-16 servings.