| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Italian | 7 | Servings | |
INGREDIENTS
| 1/2 | lb | Bulk Italian pork sausage |
| 1 | c | Carrots; sliced |
| 1 | lg | Baking potatoes; peeled, 1/2" cubes |
| 1 | Clove garlic; minced | |
| 2 | cn | Ready-to-serve beef broth; 14 1/2 ounce |
| 1 | cn | Garbanzo beans; drained |
| 1 | cn | Pasta-style chunky tomatoes; 14 1/2 oz. undrained |
| 1 1/2 | c | Water |
| 1/2 | ts | Dried Italian seasoning |
| 1 | Bay leaf | |
| 1 | c | Zucchini; julienned |
| Fresh Parmesan cheese; grated |
INSTRUCTIONS
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, 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. 7 (1 1/2-cup) servings NOTES : Copyright 1998 The Pillsbury Company Recipe by: Pillsbury Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb 24, 1998
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