• 1/2 lb. Italian pork sausage
• 1 C. sliced carrots
• 1 large baking potato, peeled and cut into 1/2 cubes
• 1 clove garlic
• 2 (14 1/2 oz) cans beef broth
• 1 (15 oz) can garbanzo beans
• 1 (14 1/2 oz) can pasta style chunky tomatoes, un-drained
• 1 1/2 C. water
• 1/2 tsp. dried Italian seasoning
• 1 bay leaf
• 1 C. zucchini-julienne cut
• Grated fresh parmesan cheese

In a large skillet, brown sausage; drain. Place into a crock-pot, and add all ingredients except zucchini. Cover; cook on low 7-9 hrs. Remove bay leaf, and gently stir in zucchini. Cover and cook 30 more minutes. Serve with grated cheese.

Serves 8.