2 lbs. hot sausage
3 to 4 stalks celery, chopped
2 onions, chopped
2 lbs. zucchini, sliced
1 green pepper, chopped
1 (1 lb.) can tomatoes
2 to 3 c. red wine
1 tsp. basil
1 tsp. oregano
2 cloves garlic, crushed
Salt & pepper
A tsp. or so of sugar, if needed

Slice the sausage and prepare the vegetables for cooking. Put them all in a pot with water to cover and simmer for a while. Add the tomato, red wine, basil, oregano and crushed garlic. Stir from time to time to allow the soup to absorb as much of the grease from the sausage as possible - this is where most of the flavor is. Before serving, skim the excess fat off, taste and add salt and pepper as needed. If the soup is too acid, add a little sugar.

This is nice served with Parmesan cheese and warm, crusty garlic bread. Makes 6 to 8 servings.