Tuscany peasant soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Italian sausages; mild (pref | |
| 1 | Celery; inner stalk, diced | |
| 3 | Zucchini; medium, thinly sli | |
| 1 | Onion; small, | |
| 3 | cups | Beef stock |
| 1 | can | Tomato sauce (8-oz) |
| 2 | teaspoons | Fresh basil; chopped or 1/2 |
| 1 | Salt and pepper to taste | |
| 1 | Parmesan; grated or Roomano | |
Directions
Slice sausages ½" 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) 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.
From "Extra-Special Crockery Pot Recipes"