Served as starter. Non-vegetarian dish.

Italian

1/2 pound bulk Italian Pork Sausage

1 cup Carrots, sliced

1 large baking Potatoes, peeled, 1/2 inch 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

In large skillet, brown sausage; drain. In 3 1/2 to 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. 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 cheese.

Preparation time: 15 minutes

Serves: 7

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