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| 1/2 x ca. 450 g | Bulk Italian pork sausage |
| 1 Tasse | Carrots sliced |
| 1 gross | Baking potatoes; peeled, 1/2" cubes |
| 1 | cloves garlic minced |
| 2 Dose | Ready-to-serve beef broth; 14 1/2 ounce |
| 1 Dose | Garbanzo beans; drained |
| 1 Dose | Pasta-style chunky tomatoes; 14 1/2 oz. undrained |
| 1 1/2 Tasse | water |
| 1/2 Teelöffel | italien seasoning dried |
| 1 | Bayleaf |
| 1 Tasse | Zucchini julienned |
| | Fresh Parmesan cheese; grated |
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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
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