Italian Sausage & Zucchini Soup

• 1 lb mild Italian sausage
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 fennel bulb, finely chopped
• 12 red bell pepper, seeded and finely chopped
• 1 lb zucchini, grated
• 6 cups chicken stock
• 1 teaspoon chopped fresh marjoram or 14 teaspoon dried marjoram
• 1 teaspoon chopped fresh thyme or 14 teaspoon dried thyme
• bay leaf
• salt and pepper
• 12 lemon, zest of
• 1 clove garlic, minced
• 2 tablespoons chopped parsley

1. In frying pan, turn sausages over medium heat until evenly browned.
2. Drain on paper towels and cut into 1/4 inch slices.
3. Heat oil in saucepan over medium-high heat.
4. Add onion, garlic, fennel, and pepper, cooking 4-5 minutes, until softened.
5. Add zucchini, stock, and herbs.
6. Stir in sausage, reduce heat to low and simmer 20 minutes.
7. Season with salt and pepper.
8. Discard bay leaf.
9. For the lemon-garlic seasoning, chop together lemon zest, garlic and parsley and add to soup.
10. Stir until heated through.

italian sausage, olive oil, onion, garlic, fennel bulb, red bell pepper, zucchini, chicken stock, fresh marjoram, thyme, bay leaf, salt, lemon, clove garlic, parsley

Taken from www.food.com/recipe/italian-sausage-zucchini-soup-52746 (may not work)