Sausage Vegetable Soup

Course :	Soups
From:	HungryMonster.com
Serves:	4 - 6

Ingredients:

1 1/2	pounds	sweet Italian sausage
1	tablespoon	fennel seeds
2	cloves	garlic -- minced
1	large	onion -- chopped
28	ounces	whole plum tomatoes -- canned
42	ounces	beef broth -- or part chicken
1 1/2	cups	dry red wine
1	teaspoon	salt
1	teaspoon	basil
1/2	pound	fresh mushrooms -- thickly sliced
1	medium	red pepper -- chopped
1	jar	roasted peppers
2	medium	zucchini -- chopped
1	cup	uncooked pasta
1	Cup	grated parmesan cheese -- for garnish

Preparation:

Slice sausage. In a large stockpot, brown sausage and fennel in a small amount of olive oil. With a slotted spoon, remove sausage and set aside. To stockpot, add garlic and onion. Saute 2 to 3 minutes. Add tomatoes and their juice, breaking up tomatoes. Add broth, wine, herbs, vegetables and sausage. Simmer 1 hour (I only simmered about 1/2 hour until zucchini was almost tender. Add pasta to pot and continue cooking for 8 minutes. Serve in bowls and shake on parmesan cheese to taste.

Nutritional Information:

929 Calories (kcal); 6g Total Fat; (6% calories from fat); 72g Protein; 106g Carbohydrate; 0mg Cholesterol; 8650mg Sodium