Veggie & Sausage Soup

½ to 1 pound sweet Italian sausage (can be omitted)
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
1 small zucchini, diced
1 (28 oz) can, undrained, chopped tomatoes
1 potato, peeled, diced
3 cloves garlic, minced
4 cups chicken broth
2 cups water
1 tsp each dried oregano and basil
1 can (18 oz) great northern white beans, drained
¼ cup grated Parmesan cheese
½ cup chopped parsley
salt/pepter to taste

In large sauce pan, cook meat over medium heat until brown, breaking up with fork; drain off fat. Add onion; cook, stirring for 3 or 4 minutes.

Add carrot, celery, zucchini, tomatoes, potato, garlic, and herbs; cook, stirring for 4 or 5 minutes. Add broth/water; bring to a boil. Cook uncovered for 15 minutes or so.
Add beans, cook until heated. You can add Parmesan and parsley to the pot or let people garnish their individual bowls. Season with salt/pepper to taste.