Once again I apologize to measurers because I made this up Monday and didn't measure. We really liked this combination and it is different enough from our usual combos that we will add it to our repertoire.
1 lb white beans (cannelini or great northern), soaked overnight
1 onion chopped
several cloves of garlic
enough water or broth to cover beans + 1-2"
28 oz can diced tomatoes (I used fire roasted)
Toss everything in the crockpot and cook on low for 6-8 hours
2-3 hours before dinner add:
1 package frozen spinach (or equivalent fresh)
1 package frozen artichoke hearts
2 baby or 1 larger zucchini cut in chucks
Stir together and let cook on low another 2-3 hours.
Before serving add:
1/4 c or more chopped calamata olives
lots of chopped fresh basil
salt & pepper to taste
let it sit on top and heat through then stir into soup. Serve
Measurements are guesses so adjust according to taste. You could probably add the veggies in the beginning but I didn't want my squash to disintegrate so added it toward the end. This made enough for several lunches plus dinner.