Slow-Cooked Italian Sausage-Vegetable Soup

• 1/2 pound bulk Italian pork sausage
• 1 cup sliced fresh carrots
• 1 large baking potato, peeled, cut into 1/2-inch cubes
• 1 garlic clove, minced
• 2 (14-1/2 oz) cans ready-to-serve beef broth
• 1 (15-oz) can garbanzo beans, drained
• 1 (14-1/2 oz) can pasta-style chunky tomatoes, undrained
• 1-1/2 cups water
• 1/2 teaspoon dried Italian seasoning
• 1 bay leaf
• 1 cup julienne-cut (2x1/8x1/8-inch) zucchini
• shredded fresh Parmesan cheese

1. 1. Brown sausage in large skillet. 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.
2. 2. Cover; cook on low setting for 7 to 9 hours.
3. 3. Remove and discard bay leaf. Gently stir in zucchini. Cover; cook on low setting for an additional 30 minutes or until zucchini is tender.
4. 4. To serve, ladle soup into bowls; sprinkle with cheese.

italian pork sausage, carrots, baking potato, garlic, ready, garbanzo beans, pastastyle chunky tomatoes, water, italian seasoning, bay leaf, julienne, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/slow-cooked-italian-sausage-vegetable-soup-50164614 (may not work)