Ratatouille Soup

1 eggplant, cubed
1 zucchini, cubed
1 yellow squash, cubed
1 sweet red pepper diced (I used dried pepper flakes)
1 onion, diced
5 cloves garlic, minced
2 Tbsp. extra virgin olive oil
1 tsp. Italian seasoning
3 cans chicken broth
4 cups water (possibly more for desired consistency)
2 cups whole wheat pasta, not cooked
1 can white northern beans, rinsed & drained
2 cans tomatoes or 4 ripe tomatoes, chopped (I pureed mine)
salt & pepper to taste
Parmesan cheese as garnish if desired.

In large roasting pain, mix together eggplant, zucchini, yellow squash, pepper, onion & garlic.

In a separate bowl, mix olive oil & Ital. seasoning. Mix with other veggies in pan until well coated.

Bake at 425 degrees approx 20 minutes until veggies are tender, stirring occasionally.

In a large pot, combine chicken broth & water. Bring to boil & add pasta. Return to boil & cook until pasta is tender. Reduce heat.

Stir in beans, tomatoes, & roasted veggies. Heat through.

Crock Pot Spaghetti Sauce

Brown, drain, and rinse 1 to 1 1/2 pounds of Hamburger.
1/2 c. small yellow onion chopped. (optional, I add mine to the burger while it's cooking)
1/4 c. chopped green bell pepper (optional)
6 oz. tomato paste
lg. can of diced tomatoes (drained)
11 1/2 oz. V8 juice
1/2 tsp. flaked basil
1/2tsp. flaked oregano
(Mushroom and olives are optional too, I don't like either so I don't use them.)

Put all ingredients in your crock pot and stir together well.
Low setting about 4-5 hours, High setting about 2-3 hours.

Boil some spaghetti noodles, rinse well and serve.