Slow Cooker Italian Summer Soup
Servings: 6
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 can (15 oz) cannellini beans, drained and rinsed
1/2 cup small pasta (like ditalini or elbows)
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1/4 cup fresh basil, chopped.
Directions
1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Transfer the onion and garlic mixture to the slow cooker.
4. Add the vegetable broth, water, diced tomatoes, sliced zucchini, chopped yellow bell pepper, green beans, and drained cannellini beans to the slow cooker. Stir to combine.
5. Stir in the dried oregano, dried basil, salt, and pepper.
6. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
7. In the last 30 minutes of cooking, add the small pasta and stir well.
8. Before serving, give it a taste and adjust seasoning if necessary. Stir in the fresh basil just before serving.
