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

Directions:

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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