Looking for a delicious and effortless meal that captures the essence of summer?

This Slow Cooker Italian Summer Soup is your answer.

Packed with fresh vegetables, hearty beans, and tender pasta, it’s a perfect blend of flavors and textures that simmers gently throughout the day.

Simply set it up in the morning, and by dinner, you’ll have a warm and satisfying soup that’s sure to please everyone at the table.

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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 elbow macaroni)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped

Instructions

Step 1: Prepare the Base

• Heat olive oil in a large skillet over medium heat.
• Add the chopped onion and cook until it’s soft and translucent, about 5 minutes.
• Stir in the minced garlic and cook for an additional minute until it becomes fragrant.

Step 2: Transfer to Slow Cooker

• Move the cooked onion and garlic to your slow cooker.

Step 3: Add Vegetables and Broth

• Pour in the vegetable broth and water.
• Add the diced tomatoes, sliced zucchini, chopped yellow bell pepper, green beans, and rinsed cannellini beans.
• Mix everything together.

Step 4: Season the Soup

• Sprinkle in the dried oregano, dried basil, and add salt and pepper to taste.

Step 5: Cook

• Cover and cook on the low setting for 6-8 hours or on high for 3-4 hours.

Step 6: Add Pasta

• In the last 30 minutes of cooking, stir in the small pasta.

Step 7: Final Touches

• Taste the soup and adjust the seasoning if needed.
• Just before serving, stir in the fresh basil.

FAQs

Can I use other vegetables in this soup?

Yes, you can customize the soup with other vegetables you have on hand, such as carrots or celery. Just chop them into similar-sized pieces for even cooking.

How do I store leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. To reheat, thaw in the refrigerator overnight and reheat on the stove or in the microwave.

Easy Slow Cooker Italian Summer Soup

This Slow Cooker Italian Summer Soup is a hearty, vegetable-packed dish simmered with pasta and fresh basil for a flavorful and easy meal.

• 2 tbsp olive oil
• 1 large onion (chopped)
• 3 garlic cloves (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)
• ½ cup small pasta (like ditalini or elbow macaroni)
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• ¼ cup fresh basil, chopped

Prepare the Base

1. Heat olive oil in a large skillet over medium heat.

   Add the chopped onion and cook until it's soft and translucent, about 5 minutes.

   Stir in the minced garlic and cook for an additional minute until it becomes fragrant.

Transfer to Slow Cooker

1. Move the cooked onion and garlic to your slow cooker.

Add Vegetables and Broth

1. Pour in the vegetable broth and water.

   Add the diced tomatoes, sliced zucchini, chopped yellow bell pepper, green beans, and rinsed cannellini beans.

   Mix everything together.

Season the Soup

1. Sprinkle in the dried oregano, dried basil, and add salt and pepper to taste.

Cook

1. Cover and cook on the low setting for 6-8 hours or on high for 3-4 hours.

Add Pasta

1. In the last 30 minutes of cooking, stir in the small pasta.

Final Touches

1. Taste the soup and adjust the seasoning if needed.

   Just before serving, stir in the fresh basil.

Italian

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