Italian Sausage Garden Soup

1 lb. Italian sausage
1 medium onion (diced)
1/4-teaspoon garlic salt
2 medium zucchini or yellow squash (sliced)
1 16oz can of diced tomatoes (undrained)
1 10.5oz can of beef broth
1 14oz can of garbanzo beans (drained)
1 1/2 cup water
1-teaspoon basil
Parmesan cheese

Brown sausage and onion until no longer pink. Sprinkle with garlic salt
as browning. In large kettle, combine water, beef broth, tomatoes,
zucchini/squash, basil and garbanzo beans. Add the meat mixture. Bring
to boil. Lower heat and simmer until the zucchini/squash is tender.
Serve with sprinkled Parmesan cheese.

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