Directions I used a 6-quart slow cooker. Wash squashes well, and slice in rounds. Place into slow cooker, with diced onion and tomatoes. Add broth, pasta sauce, and water. Stir in Italian seasoning.Cover and cook on low for 4-6 hours, 20 minutes before serving, stir in raw pasta. Serve with grated Parmesan and Romano cheese. Crusty bread or croutons. you could also add.. parsnips,turnips,swiss chard.. whatever you may grow in your garden. I dont add potato or meat just because I dont...I try and keep it summery?
Friday, September 11, 2009
End Of Summer Soup...For My Soup LOVIN Kids paulingco.kimtm 6 cups chicken broth 1 jar prepared pasta sauce…we like prego 1 cup water..if needed 2 medium yellow onion, diced 4-6 zucchini, washed well and sliced in 1/4-inch rounds 2-4 yellow summer squash, washed well and sliced in 1/4-inch rounds 2-3 cups cherry tomatoes, halved or quartered (depending on size) or 2 cans diced tomatoes(if you use entire content of canned you may not want to add the water) 2 tablespoons Italian seasoning 2 cans white Cannellini, Great northern, navy beans 1 1/2 cup pasta (add last 20 minutes before serving) salt and pepper to taste