Summer Harvest Soup

I made this soup last summer, but for some reason never got around to posting about it. From last year to this year I have slowly been getting into Freezer cooking or once a month cooking, using monthly menu plans, and couponing. I'm hoping this year I can combine all of these to help save time and money for our family. This soup is great because it doesn't involve the oven at all. I got the recipe from Once a Month Mom who provides monthly menus but she got this recipe from A Year of Slow Cooking which is a great site for crock pot meals.

Cook Time: 6-8 hours                                  Serves: 8

Ingredients: 

4 cups chicken broth (vegetable stock is fine!)
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 (depending on size)
1 tablespoon Italian seasoning
1/3 cup dry white Cannellini beans (this doesn't sound like a lot, but they swell!)
1/2 cup pasta (to add 20 minutes before serving)
salt and pepper to taste
garnish with Parmesan and Romano cheeses

Directions: 

Wash squashes well, and slice in rounds. Place into slow cooker

Add diced onion and tomato wedges

 Rinse your beans in hot water, and add to cooker

 Add broth

Add pasta sauce

Add water

Stir in Italian seasoning.

Cover and cook on low for 8-10 hours, or until beans have reached desired tenderness. 

20 minutes before serving, stir in raw pasta. Serve with grated Parmesan and Romano cheese.

If you are doing Freezer cooking you will need 2, gallon freezer bags. Let the soup cool place in the bags and freeze flat(Make sure to label the bags before you put the soup in). To serve: reheat in slow cooker, microwave, or stove top until heated through.