Tuscany Peasant Soup

Tuscany Peasant Soup

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

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.
To lighten this soup up a bit, use turkey Italian sausage.

Diana Rattray

southernfood.about.com