Crock Pot Tuscany Peasant Soup Recipe - Cooking Index
Crock Pot Tuscany Peasant Soup Recipe - Cooking Index
Italian sausages made of turkey meat can be substituted, and make this a perfect low fat meal.
Courses: Soup| 4 | Mild Italian sausages | |
| 1 | Celery stalk - diced | |
| 3 | Zucchini - thinly sliced (medium) | |
| 1 | Onion - diced (small) | |
| 3 cups | 711ml | Beef stock |
| 1 | Tomato sauce - (8 oz) | |
| 2 teaspoons | 10ml | Chopped fresh basil |
| (or 1/2 tspn dry basil) | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Grated Parmesan or Romano |
Slice sausages 1/2-inch 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; 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 cheese. Serve this hearty soup accompanied by garlic-buttered toasted French bread.
This recipe yields ?? servings.
Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com
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