Italian Vegetable Soup

1 pound Italian sausage
2 cups chopped onion
2 cloves garlic, finely chopped
7 cups water
1/2 cup dry red wine
4 medium carrots, sliced
1-28-oz can whole tomatoes, undrained and broken up
6 beef bouillon cubes
1 tsp. Italian seasoning
1/8 tsp pepper
1-1/2 cups coarsely chopped zucchini
1 15-oz can garbanzo beans, drained
1 cup uncooked elbow macaroni

In a very large dutch oven, brown sausage, onion, and garlic. Pour off fat.
Add water, carrots, tomatoes, bouillon, Italian seasoning, dry red wine and pepper,
bring to a boil. Reduce heat, cover and simmer for 30 minutes.

Add zucchini, beans and elbow macaroni.

Cook 25 minutes or until pasta is tender, stirring occasionally