1. In a large soup pot, crumble sausage and cook over medium heat, stirring often until browned; about 10 minutes. Drain. 2. Add onion and garlic, and cook, stirring often, until onion is softened. 3. Stir in tomatoes, water, orzo and beef bullion. Heat to boiling. Stir in basil, fennel seeds, green beans and carrots. 4. Bring to a boil, reduce heat to medium-low, and simmer, uncovered for 20 minutes or until beans and carrots are almost tender. 5. Stir in zucchini and wine and cook 5-10 minutes longer or until vegetables are tender. ---------------------------------------------------------------------------
Nutrition
Ingredients
