1/2 lb. Italian sausage
1 c. chopped onion
1 crushed garlic clove
2/3 c. (6 oz.) can tomato paste
2 (15 1/2 oz.) cans garbanzo beans, including liquid
10 1/2 oz. can beef broth
1/2 c. water
1 c. sliced fresh mushrooms
1/2 tsp. Italian seasoning
1/8 tsp. pepper
1 med. sliced zucchini or 1 c.

Remove sausage from casing. Brown with onion and garlic in large saucepan. Drain off fat. Add tomato paste, garbanzo beans and liquid, beef broth, water, mushrooms and seasonings. Heat to boiling. Reduce heat; boil gently, uncovered, 20 minutes, stirring occasionally. Add zucchini; cook 5 minutes more, until zucchini is tender. Makes about 8 cups. 340 calories per cup.