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.
Ingredients
- 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
Instructions
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.
Transfer to Slow Cooker
- Move the cooked onion and garlic to your slow cooker.
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.
Season the Soup
- Sprinkle in the dried oregano, dried basil, and add salt and pepper to taste.
Cook
- Cover and cook on the low setting for 6-8 hours or on high for 3-4 hours.
Add Pasta
- In the last 30 minutes of cooking, stir in the small pasta.
Final Touches
- Taste the soup and adjust the seasoning if needed. Just before serving, stir in the fresh basil.
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