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Tuscany Peasant Soup
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4 Italian sausages, mild, about 1 pound
1 celery stalk, diced
3 zucchini; medium, thinly sliced
1 onion; small
3 cups beef stock
1 can tomato sauce (8-oz)
2 teaspoons fresh basil, chopped or 1/2 teaspoon dry basil
1 salt and pepper to taste
1 Parmesan, grated or Romano
Slice Italian sausages 1/2" thick. Using a large saucepan, brown Italian sausages. (If using turkey Italian sausages, spray pan first with vegetable spray.) Pour off any excess fat. Add celery, zucchini and onion. Saute 2 minutes, stirring. Put stock, tomato sauce and basil into crockpot and stir. Add sausage and vegetable mixture; cover and cook on low for 3-1/2 to 4-1/2 hours. Salt and pepper to taste.
Ladle into bowls and garnish with grated Parmesan cheese. Serve this hearty soup accompanied by garlic-buttered toasted French bread.
Italian sausages made of turkey meat can be substituted, and make this meal lower in fat.
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