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Italian Sausage and Bean Soup

1 lb. mild Italian sausage
1 clove garlic, minced or pressed
1 lg. onion, chopped
1/3 c. chopped parsley
2 carrots, thinly sliced
1 c. thinly sliced mushrooms
1 can garbanzos
3 c. water
2 beef bouillon cubes
1/2 tsp. rubbed sage
Salt and pepper to taste

Remove casings from sausage and slice or crumble into bite-sized pieces. Cook sausage in a 3-quart saucepan over medium-high heat, stirring often, until meat is browned. Add garlic, onion, 1/4 cup parsley, carrots, and mushrooms; cook, stirring frequently, until onion is limp. Add garbanzos (including liquid), water, bouillon cubes and sage. Bring to a boil, then lower heat and simmer, covered, until beans are hot and carrots are tender, about 10 minutes. Add salt and pepper to taste. Skim off and discard any excess fat. Garnish with remaining chopped parsley.

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