Italian Vegetable Soup

1 lb. bulk Italian sausage
2 cups chopped onion
2 garlics finely chopped
7 cups water
4 medium carrots, pared and sliced
1 28oz. can tomatoes, undrained and broken up
2 tbsp. Knorr’s® Beef Flavor Bouillon
1 tsp. Italian seasoning
1½ cups coarsely chopped zucchini
1 15oz. can garbanzo beans drained
1 cup uncooked rotini or elbow macaroni

In large Dutch oven, brown sausage, onion and garlic; pour off fat. Add water,
carrots, tomatoes, bouillon, Italian seasoning; bring to a boil.
Reduce heat; cover and simmer 30 minutes. Add zucchini, beans and rotini.
Cover; cook 15 to 20 minutes or until rotini is tender. Garnish as desired.
Refrigerate leftovers.

Makes about 2½ quarts