Italian Sausage Veggie Soup

1/2 lb. Italian pork sausage
1 cup 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 cups water
1/2 teaspoon dried italian seasoning
1 bay leaf
1 cup zucchini-julienne cut
grated fresh parmesan cheese

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

Serves 8

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