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This is the perfect soup for a cold winter day.  Put it in the crock pot in the morning and forget about it.  It's very low in fat and high in fiber, so it's a good hearty meal.

Italian Sausage and Vegetable Chowder

1/2 pound hot italian turkey sausage -- (3 links)

1 28 ounce can ready-cut tomatoes

4 cups hot water

1/2 cup dry red wine

2 teaspoons beef bouillon granules

1 medium onion -- chopped

1 large garlic clove -- peeled

1 15 ounce can kidney beans

1/4 pound green beans -- cut into 1-inch pieces

2 medium carrots -- peeled and diced

1 teaspoon oregano -- crushed

1 teaspoon salt

1/4 teaspoon ground black pepper

1 large zucchini -- cut into 1/2" cubes

1 cup elbow macaroni -- (small)

1/4 cup Parmesan cheese -- (optional)

Remove casing from sausage links. Cut into 1-inch-thick slices; set aside. Combine tomatoes, hot water, wine, beef bouillon granules, onion, garlic, kidney beans, green beans, carrot, oregano, salt, and pepper in a 4-quart slow cooker. Gently stir in sausage slices. Cover and cook on LOW 8 to 9 hours or until vegetables are almost tender.

Turn control to HIGH; add zucchini and macaroni. Stir, recover, and cook on HIGH 30 to 45 minutes longer or until zucchini and macaroni are tender.

Ladle into soup bowls. Sprinkle each serving with Parmesan cheese, if desired.

4 WW Points per serving - Serves 8.