Ingredients

1/2 pound 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 (14-1/2 oz) cans ready-to-serve beef broth

1 (15-oz) can garbanzo beans, drained

1 (14-1/2 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

shredded fresh Parmesan cheese

Preparation

  1. Brown sausage in large skillet. 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.

  2. Cover; cook on low setting for 7 to 9 hours.

  3. Remove and discard bay leaf. Gently stir in zucchini. Cover; cook on low setting for an additional 30 minutes or until zucchini is tender.

  4. To serve, ladle soup into bowls; sprinkle with cheese.