Hands down, the only soup my Italian mother-in-law will eat during the summer!.
2 tbsp canola oil
One big diced onion and three minced garlic cloves
4 mugs of veggie stock
Two cups of water
2 medium zucchini, thinly sliced 4 big tomatoes
One cup of green beans, peeled and diced into 1-inch chunks; one chopped yellow bell pepper
1 can of washed and drained cannellini beans (15 oz.)
1/2 cup of short pasta (elbows or ditalini)
dried oregano, 1 teaspoon
dried basil, 1 teaspoon
Add salt and pepper as desired.
quarter of a cup of chopped fresh basil
How to Follow
- In a big skillet, heat the olive oil over medium heat. Saute the chopped onion for about 5 minutes, or until it becomes translucent.
- Cook for a further minute until the minced garlic begins to release its aroma.
Third, put the garlic and onion combination in the slow cooker.
Step 4: Put everything into the slow cooker, including the vegetable broth, water, diced tomatoes, sliced zucchini, chopped yellow bell pepper, green beans, and drained cannellini beans. Mix thoroughly. - Combine the oregano, basil, salt, and pepper that have been dried.
- Place a lid on top and cook for 6-8 hours on low heat or 3-4 hours on high heat.
- Stir in the tiny pasta during the last 30 minutes of simmering.
- Taste it before serving to see if the seasoning needs adjusting. Prior to serving, mix in the fresh basil.