1 1/2 lbs. Italian sausage, sliced in 1 inch chunks
2 lg. onions, chopped
2 cloves garlic, minced
28 oz. can of Italian-style tomatoes with liquid
42 oz. can (or homemade) unsalted beef broth
1 1/2 c. dry red wine
1/2 tsp. crumbled basil leaves (or 2 tbsp. fresh)
3 c. uncooked bow or shell macaroni
2 med. zucchini sliced 1/4 inch thick
1 med. green pepper, chopped
3 tbsp. chopped parsley
5 oz. Parmesan cheese, grated

Saute sausage until lightly browned. Drain fat. Add onions and garlic. Saute until limp. Stir in tomatoes, breaking them into small pieces. Add broth, wine and basil. Simmer 30 minutes. Cool, refrigerate, skim fat. When ready to serve, reheat soup. Add macaroni, zucchini, green pepper and parsley. Simmer 25 minutes or until macaroni and vegetables are tender crisp. Serve with grated cheese and hard rolls.