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

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?


Anna said...

sounds so good. can you come back and make it for us?

KelliSue Kolz said...

My neighbor got really sick the week after her son was in the hospital almost losing his leg. Seriously bad week for the whole family.

What's a neighbor to do? I made your soup. She's Italian, after all. It was a big hit, and they had the leftovers for breakfast, isn't that funny? I took your advice and used the veggies in my garden. She thought it had potatoes in it, but it was little cubes of butternut squash and the swiss chard went well with the summer squash too.

Nice job Kim.