This soup is packed with veggies and will make your taste buds happy!
Prep Time5 minutesminutes
Cook Time8 minutesminutes
Servings - 4servings
Ingredients
4cupshomemade chicken brothUse vegetable stock is vegetarian!
1cupwater
1smallred onion, diced
2mediumzucchinis, sliced
1largeyellow summer squash, sliced
15ozcan of diced tomatoes
Handful of fresh basil, parsley, and rosemary
1/3cupdry white Cannellini beans
1/2cuppasta Add 20 minutes before serving...and use rice pasta if gluten free!
Salt and pepper, to taste
1-2Tbspparmesan cheese per bowl Omit if dairy free!
Green beans
6-8 homemade wheat rolls
Instructions
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.