2yellow summer squashsliced into ¼-inch thick rounds
1medium yellow oniondiced
2cupscherry tomatoeshalved or quartered (depending on size)
1/3cupdry white Cannellini beansthis doesn’t sound like a lot, but they swell!
4cupschicken or vegetable broth
1cupprepared pasta sauce
1cupwater
1tablespoonItalian seasoningor ½ tablespoon each chopped fresh rosemary, oregano, and thyme
½cupdry gluten-free pasta
Salt and pepperto taste
Grated Parmesan and/or Romano cheesefor garnish
Instructions
Use a 6-quart slow cooker.
Place squashes in the slow cooker with the diced onion and tomatoes.
Rinse your beans in hot water and add to the cooker.
Add the broth, pasta sauce, and water.
Stir in the Italian seasoning.
Cover and cook on low for 8-10 hours, or until the beans have reached desired tenderness.
About 20 minutes before serving, stir in the dry pasta.
Serve with grated Parmesan and Romano cheese and a loaf of crusty gluten-free French bread. (Our family favorite is Against the Grain Gourmet gluten-free baguettes).