Tuscan Minestrone Soup

courtesy of Meal Makeover Moms

The flavors of this soup are delicious and the perfect combination with the vegetables. The soft elbow pasta made it hearty and fulfilling. The best part was I made this in my crock pot. I added more noodles then the recipe called for which was not a good idea! The noodles got bigger and bigger as they cooked turning the dish into a pasta dish! But, don't worry, I adjusted the liquid accordingly & turned it back into a delicious soup. Enough soup to share with a wonderful family from our church! 

2 Tbsp olive oil
1 zuchhini, cut into 1/2 inch cubes (2 cups)
1 yellow squash, cut into  1/2 inch cubes (2 cups)
1 large carrot, finely diced (3/4 cup)
1 small onion, finely diced (3/4 cup)
2 cloves garlic, minced
1 tsp dried Italian Seasoning
1 carton (32 oz) of chicken broth
2 cans (8oz each) cans tomato sauce (I used crushed tomatoes that were seasoned Italian--delicious!)
1 can (15.5 oz) cannellini beans, drained & rinsed
1/2 cup dried whole what blend elbow pasta
3 sprigs fresh thyme
Salt and freshly ground black pepper
1/3 cup Parmesan cheese, grated
1/3 cup loosely packed fresh basil, cut into strips

Heat oil in saucepan over medium-high heat. Add the zucchini, summer squash, carrot, onion, garlic, & Italian seasoning and cook, stirring frequently until the vegetables start to soften, about 10 minutes. Stir in broth and tomato sauce, cover, and bring to a boil. Add the beans, pasta, and thyme and cook, uncovered, at a low boil until the pasta is done, about 10 minutes. Remove the thyme sprigs, and season with salt and pepper to taste. Serve in individual bowls & top with Parmesan cheese and basil.

To make in crockpot: add liquid (broth & tomato sauce) to crockpot. Then sautee zucchini/squash, carrot, onion, garlic & Italian seasoning as directed. Add to crockpot, along with the rest of the ingredients. Serve when cooked through. Garnish with basil & parmesan cheese.