| 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
A Message from our Provider:
“God owns you, and every molecule you have ever touched”