1 lb. Italian sausage
1 med. onion, sliced
1 can (16 oz.) chopped tomatoes
1 can (15 oz.) chick peas, drained
1 can (10 1/2 oz.) condensed beef broth
1 1/2 c. water
2 med. zucchini or yellow summer squash, cut in 1/4 inch slices
1/2 tsp. basil
Grated Romano or Parmesan cheese

Cook and stir sausage and onion in 3 quart saucepan until sausage is light brown; drain. Stir in tomatoes (with liquid), beans, broth, water, zucchini and basil. Heat to boiling; reduce heat. Cover and simmer until zucchini is tender, about 5 minutes. Sprinkle with cheese.