Crock Pot Tuscany Peasant Soup - cooking recipe

Ingredients

4 (4 ounce) mild Italian sausage, about 1 pound
1 stalk celery, diced
3 medium zucchini, thinly sliced
1 small onion
3 cups beef stock
1 (8 ounce) can tomato sauce
2 teaspoons fresh basil, chopped or 1/2 teaspoon dry basil
1 salt and pepper, to taste
parmesan cheese, grated or romano cheese, grated, to taste

Preparation

In a large skillet over medium heat, brown Italian sausages on all sides; slice sausages 1/2-inch thick rounds.
Use non-stick cooking spray or a little vegetable oil if using turkey Italian sausage.
Pour off excess fat.
Add to skillet the celery, zucchini and onion.
Saute 2 minutes longer, stirring.
In crockpot, combine beef broth, tomato sauce, and basil.
Add sausage and vegetable mixture; cover and cook on LOW for 3 1/2 to 4 1/2 hours.
Add salt and pepper to taste.
Ladle soup into bowls and garnish with grated Parmesan cheese.
Serve this hearty soup with garlic bread or crusty Italian bread.