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Italian Soup
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1 lb. bulk Italian sausage
1 med. onion, sliced
1 1/2 c. water
1/2 tsp. dried basil leaves
1 med. zucchini, sliced
1 med. yellow summer squash, sliced
1 (16 oz.) can whole tomatoes
1 (10 1/2 oz.) can condensed beef
broth
1/2 c. grated Parmesan cheese
Cook and stir sausage and onions in a 3 quart saucepan until sausage is light brown; drain. Stir in remaining ingredients except cheese; break up tomatoes with fork. Heat to boiling; reduce heat, simmer until zucchini is tender, about 5 minutes. Serve with cheese.
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