Summer Vegetable Soup in the Crockpot

serves 6-8

6 large spring onions with tender green parts, sliced
8 baby zucchini, sliced in 1/4” rounds
8 baby yellow pattypan squash, quartered
2 cups assorted cherry tomatoes, halved or quartered, depending on size
4 baby bella mushrooms, sliced and then slices halved vertically
1 - 2 cloves garlic, minced
2 stocks of cerlery 
1/4 tsp dried crushed red pepper
1/3 cup dry Christmas beans, rinsed
4 cups vegetable broth
1 cup prepared pasta sauce
1 cup water
kosher salt
freshly ground black pepper
1 heaping cup dry pasta
4 Tbsp chopped fresh parsley
1 Tbsp chopped fresh basil
1/2 tsp chopped fresh marjoram
1/2 tsp chopped fresh oregano
1/2 tsp fresh thyme leaves
1 Tbsp good olive oil
Parmesan and Romano cheeses, optional, for garnish

Place onions, squash, tomatoes, mushrooms and garlic into crockpot. Rinse beans in hot water, and add to cooker. Pour in the broth, pasta sauce, and water. Cover and cook on HI for about 6 hours, or until beans have reached desired tenderness.

20 minutes before serving, add salt and pepper to taste. Stir in the pasta, fresh herbs and olive oil. When pasta is done, taste and adjust seasonings. Serve with grated Parmesan and Romano cheese, if you like.