Thursday, August 27, 2009

Harvest Soup

I found this recipe on Stephanie's famous blog--A Year of Slow Cooking. If you ever need ideas for what or how to cook in your crockpot, you must check this site out. She has just recently published a slow cooking cookbook--way to go, Stephanie! Anyways, I was searching for (wonderful) ways to utilize the massive amount of fresh produce in my fridge. (Hint: I have found the produce stays uber fresh if you keep it in Snapware or other sealable storage containers. I'm talking weeks here, people. Which is awesome, since it's just the two of us, and I hate to see good food go to waste.) The most recent recipe on her blog was just perfect. It was delicious. And nutritious. And super easy. You must try it! However, you must have a love of zucchini and yellow squash and tomatoes and white beans and onions. Otherwise you will be sadly disappointed. :) I just had leftovers for lunch together and it's even tastier than the first time around!

(I cut Stephanie's recipe in half and made a few other alterations to better suite our needs...and I still have 2 bowls leftover!)

2 cups chicken or vegetable stock (or broth)
1/2 cup pasta sauce (prego works well)
1/2 cup water (or a little just cover the veggies.)
2 zucchini, sliced 1/4 inch thick
1 yellow squash, sliced 1/4 inch thick
1 cup cherry tomatoes, halved
1 1/2 tsp Italian seasoning
1/3 cup dry white beans

Combine all ingredients in slow cooker and cook on low 8-10 hours or until beans have reached tenderness. If you don't have 8-10 hours before your dinner, do what I did--cook the beans stovetop* and add to the crockpot. Serve with a sprinkling of parmesan cheese--delish!

*rinse beans and place in a 2-3 qt. pot. Cover with water and bring to a rolling boil. Uncover and continue boiling for 2 minutes. Turn down to low and simmer (covered) for 1-2 hours--until tender. You may need to add additional water once boiling has taken place. Water should continue to cover the beans throughout cooking.

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