Yield: 7 Servings
Measure | Ingredient |
---|---|
½ pounds | Bulk Italian pork sausage |
1 cup | Carrots; sliced |
1 large | Baking potatoes; peeled, 1/2\" cubes |
1 \N | 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 |
1½ cup | Water |
½ teaspoon | Dried Italian seasoning |
1 \N | Bay leaf |
1 cup | Zucchini; julienned |
\N \N | Fresh Parmesan cheese; grated |
Prep Time: 15 minutes (Ready in 7 hours 45 minutes) In large skillet, brown sausage; drain. In 3½ 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 ½-cup) servings
NOTES : Copyright 1998 The Pillsbury Company Recipe by: Pillsbury
Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 24, 1998