Squash Minestrone

As you can see, I'm following my "Squash is Delightful" theme throughout the week!  Actually, I bought a butternut squash and it has plenty of single servings in it.  In the past, I've baked it and then frozen portions.  This time, I wanted it raw so I could crockpot with it.  I've chosen to cook it in a variety of ways, however, so it is not getting "old" at all! 

This minestrone recipe can be used all year long with whatever vegetables are seasonally available.  The spices make it POP!  I will say, this meal made me very, very full!  Come hungry to the table.

Ingredients:

1/3 cup squash cubed
1/3 cup celery chopped
1/3 cup carrots chopped
1 cup tomato sauce
2Tbsp white beans
1/2 water
1/4 tsp oregano leaves
1/4 tsp marjoram leave
1/4 tsp rosemary leaves
1 tsp salt

*** A note ***  If you're tomato sauce is more watery, add less water.  Mine is homemade and was pureed.  It needed a bit of water for those beans to absorb.

Directions:

Add all ingredients to the baby crock and cook on low for 4-6 hours, until your beans are the desired tenderness.

I served mine with toasted polenta and pan fried firm tofu.