End of Summer Harvest Soup
This soup is packed with veggies and will make your taste buds happy!
Servings - 4 servings
Ingredients
- 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
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.