1/2 pound bulk italian pork sausage
1 cup carrots — sliced
1 large baking potatoes — peeled, 1/2″ cubes
1 clove garlic — minced
2 cans ready-to-serve beef broth — 14 1/2 ounce
1 can garbanzo beans — drained
1 can pasta-style chunky tomatoes — 14 1/2 oz. undrained
1 1/2 cups water
1/2 teaspoon dried italian seasoning
1 bay leaf
1 cup zucchini — julienned
fresh parmesan cheese — grated
Prep Time: 15 minutes (Ready in 7 hours 45 minutes)
In large skillet, brown sausage; drain. In 3 1/2 to 4-quart slow cooker, combin e cooked sausage and all remaining ingredients except zucchini and cheese; stir gently to mix.
Cover; cook on low setting for 7 to 9 hours.
Remove bay leaf. Gently stir in zucchini. Cover; cook an additional 30 minutes or until zucchini is tender. To serve, ladle soup into bowls; sprinkle with che ese.
7 (1 1/2-cup) servings
NOTES : Copyright 1998 The Pillsbury Company
By “Valerie Whittle” <catspaw@inetnow.net> on Feb 24, 1998.