In a large soup pot, cook the sausage and onion over medium heat until sausage is no longer pink. Drain off any accumulated fat (I like to dab with paper towels to soak up as much fat as possible).
Stir in all of the remaining ingredients. Bring to a boil; reduce heat and simmer for about 10 minutes or until the carrot and zucchini are tender.
Notes
If you are preparing this recipe as GLUTEN-FREE, just be sure to use brands of chickpeas and beef broth that are known to be GF.