| | Directions | | In 6 quart dutch oven, cook sausage, celery, onion and garlic until sausage is browned and vegetables are tender. Drain. Add all remaining ingredients except rotini and zucchini. Bring to a boil. Reduce heat. Add rotini and zucchini. Cover and simmer 20 minutes or until tender. |
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| Ingredients | | - |  | 1 pound Italian sausage (mild) cut inch 2 inch pieces |
| - | | 1/2 cup chopped celery, cut diagonally |
| - | | 1 onion, chopped (medium) |
| - | | 2 garlic cloves, minced or 1 teaspoon paste |
| - | | 2 cups diagonally cut carrots |
| - | | 3 cups water |
| - | | 2 tablespoons chopped parsley |
| - | | 2 teaspoons basil leaves |
| - | | 2 cans beef broth (14 ounce cans) |
| - | | 1 can tomatoes, whole, peeled and undrained (28 ounce can) |
| - | | 1 uncooked rotini or fusilli macaroni (4 1/2 ounce 2 cup ) |
| - | | 1 1/2 cups sliced zucchini |
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