Served as starter. Non-vegetarian dish.

Italian

4 Italian Sausages, mild

1 Celery, inner stalk, diced

3 Zucchini, medium, thinly slices

1 Onion, small

3 cup Beef stock

1 can Tomato Sauce (8-oz)

2 teaspoon fresh Basil, chopped

1 Salt and Pepper to taste

1 Parmesan, grated or Roomano

Slice sausages 1/2 inch thick. Using a large saucepan, brown sausages. (If turkey, spray pan first with vegetable spray.) Pour off any fat. Add celery, zucchini and onion. Saute 2 minutes, stirring. Put stock, tomato sauce and basil into crockery pot and mix. Heat on high (300 degree F.) for 30 minutes. Add sausage-vegetable mixture to crockery pot. Turn to low and cook 2-3 hours. Salt and pepper to taste. Ladle into bowls and garnish with grated cheese. Serve this hearty soup accompanied by garlic-buttered toasted French bread. Italian sausages made of turkey meat can be substituted, and make this a perfect low fat meal.

Serves: 4

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