Recipe for Tuscany Peasant Soup


4 italian sausages; mild (pref
1 celery; inner stalk, diced
3 zucchini; medium, thinly sli
1 onion; small,
3 cup beef stock
1 can tomato sauce (8-oz)
2 teaspoon 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

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