Mrs. Scribe's Summer Minestrone
1/4-cup balsamic vinaigrette (We like Newman's Own.)
1 large onion, chopped
3 large celery stalks, chopped
3 large carrots, skinned and sliced
2 medium zucchini, cubed
1 cup snapped grean beans
14 1/2-oz. can diced tomatoes, undrained
19-oz. can cannellini beans (Italian white kidney beans)
32-oz. vegetable broth (There are several varieties out there. I try to use low-sodium broth, if it's available.)
2 cups water
3 tsp. Mrs. Dash's Italian Seasoning
1-1/2 cups dry pasta (We like Rotini; the squiggly noodles are fun in soup!)
Parmesan cheese to taste for each serving
Directions: Cut up the veggies & sauté them in the Italian dressing over medium-high heat. Cook about 3-4 minutes, until tender but still a tad crunchy. Spoon the veggies into a slow cooker. Add the rest of the ingredients, except for the noodles & the Parmesan. Stir, cover.
Cook on low for 6 hours, or on high for 3 hours (The Scribe Family prefers the soup after it's been slow-cooked). Stir in pasta the last 15 minutes of cooking. You might want to add another cup of water, since the pasta will soak up your broth fast! Garnish with Parmesan cheese, to taste.
Editor's Note: This Superior Snap was captured by the Australian School of Meditation & Yoga. Seriously.