Ingredients
1/2
lb. bulk Italian pork sausage
1
cup sliced fresh carrots
1
large baking potato, peeled, cut into 1/2-inch cubes
1
garlic clove, minced
2
(14-oz.) cans beef broth
1
(15-oz.) can garbanzo beans or Chickpeas, drained
1
(14.5-oz.) can pasta-style chunky tomatoes, undrained
1 1/2
cups water
1/2
teaspoon dried Italian seasoning
1
bay leaf
1
cup julienne-cut (2x1/8x1/8-inch) zucchini
1/4
cup grated fresh Parmesan cheese, if desired
Preparation
Cook sausage in large skillet until no longer pink, stirring frequently. Drain. In 3 1/2 or 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.
About 30 minutes before serving, remove and discard bay leaf from soup. Gently stir in zucchini. Cover; cook an additional 30 minutes or until zucchini is tender.
To serve, ladle soup into individual bowls. Sprinkle with cheese.
