Summer Squash-Meatball Soup

Summer Squash-Meatball Soup

1 Tbsp olive oil
1 small onion, diced
2 small zucchini, halved lengthwise and sliced to 1/2"
2 small yellow squash, halved lengthwise and sliced to 1/2"
2 garlic cloves, minced
1 can (15 oz) drained cannelini beans
1 can (14 oz) diced tomatoes
1/2 red bell pepper, chopped
10 (aprox) meatballs
1 1/2 cups vegetable or beef broth
1/4 tsp pepper
1/2 cup snipped fresh basil or 1 tsp dried
1/2 tsp dried marjoram

Saute vegetables in oil in large skillet about 10 minutes. Combine vegetables, meatballs, beans and broth in medium crockery pot. Cover and cook on low 4 to 5 hours or high 3 to 4 hours. Stir in the pepper, basil and marjoram.
submitted by: Saralynn Jensen