Ingredients
1 pound bulk Italian sausage1 medium onion, sliced1-1/2 cups water1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, undrained1 can (14-1/2 ounces) beef broth2 medium zucchini, cut into 1/4-inch slices1/2 teaspoon dried basilGrated Parmesan cheese
Preparation
In a large saucepan, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the water, beans, tomatoes, broth, zucchini and basil.
Bring to a boil. Reduce heat and simmer until the zucchini is tender, about 5 minutes. Garnish with cheese.
