Recipe

Prick sausages all over with fork. In soup pot, heat oil over medium heat; fry sausages, covered and turning often, until browned and cooked through, about 8 minutes. Transfer to plate; set aside.

Add celery, onion, fennel, parsley and bay leaf to pot; cook until vegetables are soft, 12 to 15 minutes. Add tomatoes with juice, breaking up tomatoes with spoon. Add chickpeas, zucchini, salt, pepper and 5 cups (1.25 L) water. Bring to boil; reduce heat and simmer, covered, for 20 minutes. Slice sausages; add to soup and simmer for 2 minutes.

To serve, place slice of bread in each bowl; ladle soup over top and sprinkle with cheese.

Makes 4 to 6 servings.