Description
A hearty and comforting Italian-style summer soup made in the slow cooker with fresh vegetables, beans, herbs, and pasta. This light yet filling soup is perfect for easy weeknight meals.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups water
- 4 large tomatoes, diced
- 2 medium zucchini, sliced
- 1 yellow bell pepper, chopped
- 1 cup green beans, cut into 1-inch pieces
- 1 (15 oz) can cannellini beans, drained and rinsed
- ½ cup small pasta (ditalini or elbow macaroni)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt, to taste
- Black pepper, to taste
- ¼ cup fresh basil, chopped
Instructions
1. Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
2. Add the minced garlic and cook for another minute until fragrant.
3. Transfer the sautéed onion and garlic mixture to a slow cooker.
4. Add the vegetable broth, water, diced tomatoes, zucchini, bell pepper, green beans, and cannellini beans. Stir well to combine.
5. Season with dried oregano, dried basil, salt, and black pepper.
6. Cover and cook on low for 6–8 hours or on high for 3–4 hours.
7. About 30 minutes before serving, stir in the pasta and cook until tender.
8. Taste and adjust seasoning if needed.
9. Stir in the chopped fresh basil just before serving and serve warm.
Notes
For a gluten-free version, substitute gluten-free pasta or omit the pasta entirely.
You can add extra vegetables such as carrots, spinach, or kale for additional nutrients.
If the soup becomes too thick after adding pasta, add a splash of vegetable broth or water.
Leftovers store well in the refrigerator for up to 4 days and reheat easily.