8oz. Italian sausage
2 tblsps olive oil(extra virgin)
4 whole green onions chopped
2 garlic cloves finely chopped
1 1/2 cups vegetable cocktail juice
3 cups beef broth or bouillon(I spelled it right?)
19 oz.can tomato's with juice(chop up tomato's)(If your a vice president you can spell it tomatoE)
1 cup uncooked elbow macaroni OR pearl barley, precook the barley)
fresh or dried parsley, dash of oregeno,Thyme, and a tsp of black pepper or to taste

Shred sausage into small chunks and cook in oil in a large saucepan, stirring frequently(about 5 minutes.)
Stir in green onions and garlic, and cook about 2 minutes.
Stir in vegetable cocktail juice, beef broth and tomato's with their juice.
Bring to a boil.
Stir in macaroni, if using it, and cover.
Reduce heat and simmer, stirring frequently until macaroni is cooked.

Just simmer soup, without macaroni for about 1/2 hour to belnd the flavours and serve with a few spoonfuls of barley that was cooked on the side.
serve with Italian Calabrese bread(round loaf), and sprinkle some freshly grated Reggiano Parmesan and a little Romano.