Friday, September 25, 2009

Because you asked...

Oh, you didn't? Well some of you did.

So there.

End of Summer Soup

Adapted from this recipe at A Year of Slow Cooking.

4 cups vegetable broth
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 (we used the Roma tomatoes that were ripe in our garden)
3 large carrots (This is my main adaption from the original recipe...Rachel Ray, watch out.)
1 tablespoon Italian seasoning
1 can white Cannellini beans (The original recipe calls for dry beans, but honestly, I just can't be bothered.)
1/2 cup pasta (Add 20 minutes before serving. Optional...we don't add it. Ok, fine, we don't add it because I usually forget about it.)
salt and pepper to taste
garnish with Parmesan and Romano cheeses


It couldn't be easier. Just wash the veggies and chop them all up. (I cut the squash and carrots in rounds and the tomatoes in wedges. Dice the onion.) Place into a slow cooker. Add the beans, broth, pasta sauce, and water. Stir in Italian seasoning.

Cover and cook on low for 8-10 hours. If you're adding pasta, toss it in about 20 minutes before serving.

Serve with Alber's Sweet Corn Muffins.

See, I have no original ideas when it comes to cooking, but I'm happy to pass on my knowledge of who does.
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