End-of-Summer Harvest Soup - Adapted from the Crockpot Lady
1 can (14oz) chicken broth
1 C spaghetti sauce
1 can (14oz) diced tomatoes, undrained
1/2 C water
1 medium onion, diced
2 medium zucchini, sliced
2 medium summer squash, diced
8 oz. mushrooms, sliced
1 T Italian seasoning
1/2 C white beans
1/2 C dry pasta
salt and pepper, to taste
Parmesan cheese, garnish
Lay the zucchini, squash and mushrooms in the crockpot.
Add the onion and tomato, and stir well.
Stir in spaghetti sauce, broth, water and Italian seasonings.
Cover, and cook on low for 4-6* hours.
About 30 minutes before serving, add the drained cooked beans, and the uncooked pasta. Cook until pasta is done.
Enjoy, the end of summer in a bowl, garnished with cheese, if desired.
*Note: the shorter you cook the soup, the crunchier the veggies remain! My soup was in the crockpot for about 5 hours, and the zucchini was crisp-tender, not mushy, just the way we like it.
