Stephanie O'Dea's End of Summer Harvest Soup
Sip This End of Summer Soup on a Rainy Day
School has begun and the mornings and evenings are becoming chilly enough for a hooded sweater. This is prime slow cooker season. When your afternoons are hectic with school work and soccer practice, the slow cooker will safely keep your food hot and ready until you are ready to eat. If you're getting tired of grilled zucchini and summer squash, you aren't alone. Throw them into this hearty soup; you won't be disappointed.
Use a 6-quart slow cooker. Wash squashes well, and slice in rounds. Place into slow cooker, with diced onion and tomato wedges. Rinse your beans in hot water, and add to cooker. Add broth, pasta sauce, and 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.
This soup freezes well, but reheat on the stovetop, not in the slow cooker. Add a bit more both to thin, your beans and pasta will swell.
Stephanie O'Dea is the New York Times best-selling author of the Make it Fast, Cook it Slow cookbooks.
More Info: Kids Friendly