Title: Tuscany Peasant Soup
Categories: Soup Pork Italian
Yield: 4 Servings
| 4 | | Italian sausages; mild (pref |
| 1 | | Celery; inner stalk, diced |
| 3 | | Zucchini; medium, thinly sli |
| 1 | | Onion; small, |
| 3 | c | Beef stock |
| 1 | cn | Tomato sauce (8-oz) |
| 2 | ts | Fresh basil; chopped or 1/2 |
| 1 | | Salt and pepper to taste |
| 1 | | Parmesan; grated or Roomano |
Slice sausages 1/2" 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"