Italian Soup

(Courtesy of Midwest Living)

Ingredients:
12 oz. mild Italian sausage links
1 large onion, chopped (1 cup)
1 can (28 oz.) diced tomatoes, undrained
1 can (15-16 oz.) kidney beans, rinsed and drained
3 c. water
1 can (14.5 oz.) reduced-sodium chicken broth
3 stalks celery, sliced
3 medium carrots, peeled and chopped
1 c. chopped broccoli
1 Tbsp. dried parsley
2 tsp. instant beef bouillon granules or 2 beef bouillon cubes
1 tsp. chopped garlic
1/2-1 tsp. dried Italian seasoning
1/4-1/2 tsp. ground black pepper
1/4-1/2 tsp. crushed red pepper 
Shredded Asiago or Parmesan cheese
Toasted garlic bread, optional

Directions:
Remove sausage from casings and crumble into a 4-5 quart Dutch oven.  Cook sausage and onion until meat is browned and onion is tender.  Drain off fat.

Add undrained tomatoes, beans, the water, broth, celery, carrots, broccoli, dried parsley, bouillon, garlic, Italian seasoning and peppers to Dutch oven.  Bring to boiling.  Reduce heat and simmer, covered 25-30 minutes or until carrots are tender.

Serve in bowls topped with cheese.  Serve with garlic bread, if desired.

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