When I saw this recipe from Steph at A Year of Slow Cooking last week, I just had to make it…seeing that zucchini and squash have been on such great sales lately, this seemed like the perfect to incorporate this last week of summer! And what makes it even more perfect…this morning I woke up and it was a cold 46 degrees outside. Hello, it’s still August! The high was just 71…a lovely fall like day, making soup in August seem just right!
I made a few minor substitutions…I didn’t use the cherry tomatoes because I don’t have enough ripe ones at the moment for tonight’s and tomorrow night’s meal, so I used a can of diced tomatoes instead. I also added in some fresh basil, parsley and rosemary from the garden. And, I only used 1 large yellow squash and 2 medium zucchinis.
The end result: Taste Bud Party! We all loved this…boys included!
End of Summer Harvest Soup
- 4 cups homemade chicken broth Use vegetable stock is vegetarian!
- 1 cup water
- 1 small red onion, diced
- 2 medium zucchinis, sliced
- 1 large yellow summer squash, sliced
- 15 oz can of diced tomatoes
- Handful of fresh basil, parsley, and rosemary
- 1/3 cup dry white Cannellini beans
- 1/2 cup pasta Add 20 minutes before serving...and use rice pasta if gluten free!
- Salt and pepper, to taste
- 1-2 Tbsp parmesan cheese per bowl Omit if dairy free!
- Green beans
- 6-8 homemade wheat rolls
- Put all ingredients up to the Cannellini beans into the slow cooker and give them a stir. Set slow cooker on low and cook for 8 hours. 20 minutes before the cooking time is finished, add the 1/2 cup dry pasta. (I totally wasn't paying attention to the clock and the slow cooker had already finished as was on the "warm cycle." I just added the pasta and about 20-30 minutes later, they were perfectly done!)
- Wash and cut stems from green beans. Steam in stovetop steamer or in microwave for 3-4 minutes.
- Make homemade wheat rolls in the bread machine. I made the dough in the bread machine and then made rolls and baked them in the oven.
- Serve End of Summer Harvest Soup with Green Beans and Homemade Wheat Rolls.
The Happy Housewife says
Looks yummy! It has been fun reading all the squash recipes this summer. So many yummy ideas.
Grocery bills were getting out of hand! Thank you so much, Erin, for providing resources and encouragement for healthful and frugal cooking. For my first challenge, I made Olive Oil & Rosemary Chicken with Pearled Barley & Green Beans. I used local and organic veggies and grains and humanely raised meat. All for 5.61!
What is up with the crazy weather? I live in Southeastern Pennsylvania and it is currently 51 degrees! For those of you who don’t live in the northeast, temps are usually in the 80’s to 90’s in August. And June was cold and rainy for the longest time. Global warming?…seems more like global cooling to me…
Anyway, the soup looks great!
crockpot lady says
Hi Erin! The soup looks great—I’m so glad it worked out well for you all!
I LOVED this soup! The only thing that I would do definitely next time is not to use as much seasoning. 1 teaspoon should be plenty not 1 tablespoon! Also, I used 2 zucchini and that was more than plenty IMO.
This is essentially ratatouille and goes great over rice or potatoes. My hubby made a variation of this after watching the Disney movie of the same name for the umpteenth time and wondering what ratatouille was.
Debbie George says
I love your recipes. With the cost of food going up all the time your recipes are a life saver for my family and I’ve told others about you your recipes.