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Zucchini Sausage Soup

2 tbsp. olive or vegetable oil
1 1/2 c. sliced zucchini
1/2 c. chopped onion
1/4 c. chopped fennel
2 garlic cloves, minced
2 c. mixed vegetable juice
1 c. cooked sm. macaroni shells
1 c. each tomato puree, canned ready to serve chicken broth & Italian stewed tomatoes
1 bay leaf
1 tbsp. chopped basil
1 lb. brown Italian sausage


In 4 quart saucepan heat oil; add zucchini, onion, fennel and garlic and saute until vegetables are clear. Add juice, puree, broth, tomatoes, bay leaf, basil, salt and pepper; mix well. Reduce heat to low, cover, cook stirring frequently, until flavors are blended, about 30 minutes. Add sausage and macaroni and cook 5 to 10 minutes longer. Remove bay leaf before serving.


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