Tuscany Peasant Soup

4 Italian sausages; mild (pref

1 Celery; inner stalk, diced

3 Zucchini; medium, thinly sli

1 Onion; small,

3 c Beef stock

1 cn Tomato sauce (8-oz)

2 ts Fresh basil; chopped or 1/2

1 Salt and pepper to taste

1 Parmesan; grated or Roomano

Slice sausages 1/2" 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. Heat on high (300) for 30 minutes. Add sausage-vegetable mixture to crockery pot. Turn to low and cook 2-3 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. Italian sausages made of turkey meat can be substituted, and make this a perfect low fat meal. From "Extra-Special Crockery Pot Recipes"