This is one of those easy, easy, easy recipes.

1/2	lb.	bulk Italian pork sausage
1	c.	sliced carrots
1	lg.	baking potato, peeled, cut into 1/2-inch cubes
1	clove	garlic, minced
2	cans	ready-to-serve beef broth (141/2 oz. each)
1	can	garbanzo beans or chick peas, drained (15 oz.)
1	can	chunky tomatoes, undrained (141/2 oz.)
11/2	c.	water
1/2	tsp.	dried Italian seasoning
1		bay leaf
1	c.	julienne-cut zucchini (2x1/8x1/8-inch)
		grated Parmesan cheese

1. In large skillet, brown sausage; drain.  In 31/2 to 4-quart Crockery Pot, combine cooked sausage and all remaining ingredients except zucchini and cheese; stir gently to mix.

2. Cover; cook on low setting for 7 to 9 hours.

3. Remove bay leaf.  Gently stir in zucchini.  Cover and cook an additional 30 minutes or until zucchini is tender.

To serve, ladle soup into bowls and sprinkle with cheese

Yield: 7 (11/2 cup) servings.