1 1/4 teaspoons garlic powder
1 pinch salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried basil
2 1/2 cups water
4 tablespoons vegetable oil
1/2 cup Italian parsley
3 (10 ounce) cans tomato puree
3 (28 ounce) cans Italian-style beans
12 cups beef broth
2 spears celery, chopped
1 1/2 pounds Italian sausage, sliced
In a medium mixing bowl, combine garlic powder, salt, pepper, basil, water and oil. Mix well and make a well in the center. Add beans and broth and stir together to blend.
Place celery and sausage in a large stock pot over medium high heat. Drain, reserving liquid, and stir in cooked celery and sausage. Bring to a boil, or until celery resembles coarse crumbs, reduce heat to low and simmer 5 minutes.
Pour broccoli into soup and stir to coat. Add celery mixture and bring to a slow boil. Reduce heat, and simmer 5 minutes. Add tomatoes and tomatoes puree and stir until smooth. Slowly pour broth over soup, mixing well to prevent clumping.