Tortellini Tuscan Stew

My office manager photocopied this recipe out of Good Housekeeping for me. She said it was delicious. I haven't tried it yet, but I always lose photocopied pieces of paper.

1 (2 lb) butternut squash (peeled, seeded, and cut into one inch cubes)
1 large zucchini (one inch cubes)
1 large yellow summer squash (one inch cubes)
1 large onion, diced
1 red bell pepper, diced
4 oz green beans cut into 2 inch segments
1 can crushed tomatoes
12 oz veg broth
2 T. fresh oregano, chopped (or dried... whatEVER!)
2-3 cloves chopped garlic
1 t. salt
1 package frozen tortellini/ravioli (Rising Moon Organics has several vegan varieties to choose form in the freezer section)
1 bag (5 oz) baby spinach

Throw everything except the raviolis and the spinach in the crock pot. Cook on low for 6 hours (or high for 3). When you get home form work, it should look awesome. Turn it on high and stir in the raviolis and spinach for 10-15 min.

OM NOM NOM NOM.

Stew

Haven't tried this yet, but I'm posting it to remind myself to try it. Looks delicious.

fat free vegan's winter stew

Crock Pot Minestrone

Copycatted of the Minestrone from Lelli's in Detroit, MI. My weird exbf from when I was 18 (that found jesus so we broke up) made this for me once, but I've altered it to be vegan.

-1 large onion, chopped and sauteed until translucent in some oil
-1 clove garlic, chopped
-2 16 oz cans of veg-all (or a bag of frozen veggies)
-2 cans/28 oz of veg broth or fake chicken broth
-20 oz of great white northern beans
-1 can chick peas
-1 can (14 oz.) whole tomatoes, chopped
-1/2 pkg. frozen spinach
-2 T. tomato paste
-2 T. garlic powder
-2 T. chopped parsley
-1 t. salt
-1/4 t. pepper
-1/2 t. basil
-1/3 c. cooked small macaroni
-1/3 c. almond/soy/rice/hemp milk in the plain flavor (i use almond or hemp)

1. Saute onion and garlic
2. Put Veg-All, chicken broth, northern beans, whole tomatoes and all liquids from cans into the crock pot
3. Add spinach, tomato paste, garlic powder, parsley, salt, pepper, basil, sauteed onion and garlic.
4. Cook slowly for at least 2 hours (on high, or all day on low).
5. Take 1/2 of the soup and blend in food processor.
6. Pour it back in the soup pot.
7. Add macaroni and milk.
9. Stir.
10. Cook slowly 1/2 hour.

A google search told me this recipe is from he book "Best Of The Best From Michigan", published by Quail Ridge Press.