Easy Italian Skillet Supper
INGREDIENTS:
1/2 lb Bulk Italian pork sausage
1 c Carrots; sliced
1 lg Baking potatoes; peeled,
-1/2" cubes
1 Clove garlic; minced
2 cn Ready-to-serve beef broth;
-14 1/2 ounce
1 cn Garbanzo beans; drained
1 cn Pasta-style chunky tomatoes;
-14 1/2 oz. undrained
1 1/2 c Water
1/2 ts Dried Italian seasoning
1 Bay leaf
1 c Zucchini; julienned
Fresh Parmesan cheese;
-grated
1/2 lb Bulk Italian pork sausage
1 c Carrots; sliced
1 lg Baking potatoes; peeled,
-1/2" cubes
1 Clove garlic; minced
2 cn Ready-to-serve beef broth;
-14 1/2 ounce
1 cn Garbanzo beans; drained
1 cn Pasta-style chunky tomatoes;
-14 1/2 oz. undrained
1 1/2 c Water
1/2 ts Dried Italian seasoning
1 Bay leaf
1 c Zucchini; julienned
Fresh Parmesan cheese;
-grated
Prep Time: 15 minutes (Ready in 7 hours 45 minutes)
In large skillet, brown sausage; drain. In 3 1/2 to 4-quart slow cooker, combine cooked sausage and all remaining ingredients except zucchini and cheese; stir gently to mix.
Cover; cook on low setting for 7 to 9 hours.
Remove bay leaf. Gently stir in zucchini. Cover; cook an additional 30 minutes or until zucchini is tender. To serve, ladle soup into bowls; sprinkle with cheese.
7 (1 1/2-cup) servings
NOTES :
In large skillet, brown sausage; drain. In 3 1/2 to 4-quart slow cooker, combine cooked sausage and all remaining ingredients except zucchini and cheese; stir gently to mix.
Cover; cook on low setting for 7 to 9 hours.
Remove bay leaf. Gently stir in zucchini. Cover; cook an additional 30 minutes or until zucchini is tender. To serve, ladle soup into bowls; sprinkle with cheese.
7 (1 1/2-cup) servings
NOTES :