I know, dumb title. But I don't really have a special name for this soup. It's just...well, it's just soup. But it's a good soup. And a simple soup. And you're totally going to love this soup. It's also made in a crockpot. Sure, you can make it in a Dutch oven or just a big soup pot. But why? If you don't have a crockpot....go buy one. Not some day....no, today. Buy one today. Target always has them on sale. You will use it ALL THE TIME! I promise! Nothing makes me happier than knowing that my nutritious and delicious dinner is waiting and ready for me when I get home.

Soup

- Chicken broth- I used a humongo low fat/low sodium can but use whatever you have on hand (a few small cans, a box or two, whatever). Just guesstimate....you can't ruin this recipe....promise.
- 1 jar of tomato-basil pasta sauce
- 1 15 ounce can of cannellini beans, rinsed and drained
- 3/4 tsp. crushed red pepper
- 2-3 chicken breasts, thinly sliced/cubed/whatever makes you happy
- **2 yellow or green squash of your choosing, chopped in large chunks
- Kosher salt and pepper
- a bag of baby spinach
- grated Parmigiano-Reggiano cheese

Dump chicken broth, sauce, beans, red pepper, chicken chunks, squash and dash of salt and pepper in crockpot. Set on low all day. When you get home, toss the spinach in the pot. After you walk the dog and pour yourself a glass of wine (or water...we're not trying to encourage alcohol intake on this blog if it's not your thing), dish up your soup, top with some parm cheese and enjoy with a nice crusty bread. Mmmm good!

**This is what I actually used this week instead of zucchini. Do you know what it is? It's a not yet ripe pumpkin from my aunt's garden. I was a bit hesitant but she swore that she was eating them as green squash and they were great. She just didn't need a few dozen pumpkins so she was eating them up as green squash. It totally tasted the same- who knew?!