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End of Summer Harvest Soup

4 zucchini, washed well and sliced in 1/4-inch rounds
2 yellow summer squash, washed well and sliced in 1/4-inch rounds
1 medium yellow onion, diced
2 cups cherry tomatoes, halved or quartered (depending on size)
1/3 cup dry white cannelloni beans (not a lot, but they swell!)
4 cups chicken broth
1 cup prepared pasta sauce
1 cup water
1 Tbsp Italian seasoning
1/2 cup pasta (to add 20 minutes before serving)
salt and pepper to taste
grated Parmesan and Romano cheeses as garnish (optional)

Use a 6-quart slow cooker. Place the sliced squash into the slow cooker, with the diced onion and tomatoes. Rinse your beans in hot water and add to the cooker. Add the broth, pasta sauce, and water. Stir in the Italian seasoning.

Cover and cook on low for 8-10 hours, or until the beans have reached the desired tenderness. Stir in the raw pasta 20 minutes before serving. Ladle into bowls and serve with grated Parmesan and Romano cheese, if desired.

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Header photo by
Gillian Gunson