Ingredients
The following ingredients have 4 Servings
- 1/2 lb. bulk Italian pork sausage
- 1 cup sliced fresh carrots
- 1 large baking potato, peeled, cut into 1/2-inch cubes
- 1 garlic clove, minced
- 2 (14-oz.) cans beef broth
- 1 (15-oz.) can garbanzo beans or Chickpeas, drained
- 1 (14.5-oz.) can pasta-style chunky tomatoes, undrained
- 1 1/2 cups water
- 1/2 teaspoon dried Italian seasoning
- 1 bay leaf
- 1 cup julienne-cut (2x1/8x1/8-inch) zucchini
- 1/4 cup grated fresh Parmesan cheese, if desired
Instruction
- Cook sausage in large skillet until no longer pink, stirring frequently. Drain. In 3 1/2 or 4-quart slow cooker, combine cooked sausage and all remaining ingredients except zucchini and cheese; stir gently to mix.
- Cover; cook on Low setting for 7 to 9 hours.
- About 30 minutes before serving, remove and discard bay leaf from soup. Gently stir in zucchini. Cover; cook an additional 30 minutes or until zucchini is tender.
- To serve, ladle soup into individual bowls. Sprinkle with cheese.
