Italian Recipes - Fennel-Beef Soup

Ingredients                     

• 2-to 2 1/2-pound boneless beef chuck pot roast

• 1/4 teaspoon black pepper

• 1 tablespoon olive oil or cooking oil

• 2 14-ounce cans beef broth

• 1 26-ounce jar spaghetti sauce

• 2 small fennel bulbs, trimmed and thinly sliced

• 2 medium zucchini, halved lengthwise and thinly sliced (2 1/2 cups)

• cup shredded Parmesan cheese (2 ounces) (optional)

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Method:

1. Trim fat from meat. Cut meat into 1-inch pieces. Sprinkle meat with pepper. In a large skillet cook meat, half at a time, in hot oil over medium heat until brown. Drain off fat.

2. Place meat in a 4 to 5-quart slow cooker. Stir in beef broth, spaghetti sauce, and fennel.

3. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5 1/2 hours.

4. Stir in zucchini. Turn off heat. Cover and let stand for 15 minutes before serving, If desired, top individual servings with Parmesan cheese.