crock pot tuscany peasant soup

ingredients

4 Italian Sausages, mild

1 celery stalk, diced

3 zucchini, medium, thinly sliced

1 small onion, chopped

3 cups beef stock

1 (8 oz) can tomato paste

2 teaspoons fresh basil, chopped (or 1/2 teaspoon dry basil)

Salt and pepper, to taste

Parmesan, grated or Romano

1. Slice sausages 1/2 inch thick. In a large saucepan, brown sausages. (if using turkey, spray pan first with vegetable spray.) Pour off any fat. 

2. Add celery, zucchini, and onion. Sauté 2 minutes, stirring. 

3. Put stock, tomato sauce, and basil into crock pot and mix. Add sausage and vegetable mixture. 

4. Cover and cook on low for 3.5-4.5 hours.

5. Add salt and pepper to taste.

6. Ladle into bowls and garnish with grated cheese. Serve this hearty soup with garlic-buttered toasted French bread.

~Submitted by Kristina Edwards ● serves: 6 ● prep time: 20 min ● total time: 4-5 hours 

NOTES
* Italian sausages made of turkey meat can be substituted, and make this a perfect low fat meal. Whole family and kids like it. I think it is company worthy on a cold night when you want to warm up with a warm bread and small salad; this is YUMMY! Even better the second night, after the flavors infuse!

* Kjirsten sautés  veggies longer, to reduce crock pot time. Also, I add a can 15oz can of diced Italian style tomatoes, a 15oz tomato sauce, and increase to two celery stalks.