This is such a fantastic soup to make when you are overflowing with zucchini, summer squash, and tomatoes. It also freezes and reheats well!
This is a great soup to put on in the early morning, and let it simmer all day long---it took 9 hours on low for my beans to get tender, and I liked it even more 3 hours later when the beans finally split and the zucchini turned translucent.
The flavors are hearty and rich, but this is still light enough to eat with a beautiful garden salad out in the yard.
4 cups chicken broth (vegetable stock is fine!)
1 cup prepared pasta sauce
1 cup water
1 medium yellow onion, diced
4 zucchini, washed well and sliced in 1/4-inch rounds
2 yellow summer squash, washed well and sliced in 1/4-inch rounds
2 cups cherry tomatoes, halved or quartered (depending on size)
1 tablespoon Italian seasoning
1/3 cup dry white Cannellini beans (this doesn't sound like a lot, but they swell!)
1/2 cup pasta (to add 20 minutes before serving)
salt and pepper to taste
garnish with Parmesan and Romano cheeses
I used a 6-quart slow cooker. Wash squashes well, and slice in rounds. Place into slow cooker, with diced onion and tomato wedges. Rinse your beans in hot water, and add to cooker. Add broth, pasta sauce, and water. Stir in Italian seasoning.
Cover and cook on low for 8-10 hours, or until beans have reached desired tenderness. 20 minutes before serving, stir in raw pasta. Serve with grated Parmesan and Romano cheese.
Delicious. I loved how the tomatoes burst completely while slow cooked, and how the squash practically disappeared, so there was no need to chew it---the squash provided an awesome texture and flavor, and since it was so translucent, the kids ate it without fuss.
I liked how the prepared pasta sauce gave the broth an oomph sometimes missing in homemade soups, and provided a rich color.
We had salad and homemade garlic bread sticks with our meal (bread sticks made from Pamela's Amazing Wheat-Free bread mix).
One more week until school starts! (I'm kind of excited. shhhhh.)