1 lb. italian sausage
1 c chopped onion
4 cloves minced garlic
6 c water
6 beef buillion cubes
1 tbsp italian seasoning
14 oz can crushed tomatoes
1 c sliced carrots
1 c sliced zucchini
14 oz can garbanzo beans
1 c ditalini or other pasta

Brown italian sausage in skillet with 1/2 c onion and 2 cloves minced garlic. In large pot bring water, buillion cubes and crushed tomatoes to a slow boil. Drain grease from sausage and add to pot. Stir in carrots, zucchini, italian seasoning, and the remaining onions and minced garlic. Cover and boil over medium high heat for 35-40 minutes, stirring occasionally. Add garbanzo beans and pasta and continue to boil for 15 minutes.

Tip: For better soup flavor, use HOT italian sausage.