Why You’ll Love This Recipe
This Slow Cooker Italian Summer Soup is a delicious way to enjoy the vibrant flavors of summer vegetables without spending hours in the kitchen. The slow cooker allows the ingredients to meld together, creating a rich and savory broth with minimal hands-on time. It’s versatile, healthy, and perfect for meal prep, offering a satisfying meal that’s high in fiber, vitamins, and protein from the beans.
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
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
directions
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Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
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Add the minced garlic and cook for another minute until fragrant.
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Transfer the onion and garlic mixture to the slow cooker.
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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.
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Stir in the dried oregano, dried basil, salt, and pepper.
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Cover and cook on low for 6-8 hours or on high for 3-4 hours.
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In the last 30 minutes of cooking, add the small pasta and stir well.
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Before serving, taste and adjust seasoning if necessary. Stir in the fresh basil just before serving.
Servings and timing
Servings: 6
Prep Time: 10 minutes
Cook Time: 6-8 hours on low or 3-4 hours on high
Variations
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Swap cannellini beans for chickpeas or kidney beans for a different texture and flavor.
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Add diced carrots or celery for extra vegetables.
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Use gluten-free pasta to make this soup gluten-free.
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Add a pinch of red pepper flakes for a subtle kick.
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Top with freshly grated Parmesan or a drizzle of olive oil before serving.
storage/reheating
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Store leftovers in an airtight container in the refrigerator for up to 4 days.
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To reheat, warm on the stove over medium heat until heated through.
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You can also freeze the soup for up to 3 months; thaw overnight in the refrigerator before reheating.
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For best texture, cook pasta separately when freezing and add it fresh when reheating.
FAQs
Can I make this soup vegetarian or vegan?
Yes! This recipe is already vegetarian, and if you use a vegetable-based broth, it is vegan-friendly.
Can I use frozen vegetables instead of fresh?
Absolutely. Just adjust cooking time slightly to ensure the vegetables cook evenly.
Can I make this soup without pasta?
Yes, omit the pasta for a lighter, lower-carb option.
What type of pasta works best in this soup?
Small shapes like ditalini, elbows, or small shells work best as they cook evenly and complement the vegetables.
Can I double this recipe?
Yes, you can double it, but you may need a larger slow cooker or cook in batches.
Can I use canned tomatoes instead of fresh?
Yes, use a 28 oz can of diced tomatoes if fresh ones aren’t available.
How long can I keep this soup in the fridge?
It will stay fresh for up to 4 days in an airtight container.
Can I freeze this soup with the pasta?
It’s better to freeze without the pasta to prevent it from becoming mushy. Add cooked pasta fresh when reheating.
Can I add meat to this soup?
Yes, cooked Italian sausage, chicken, or ground beef can be added for a heartier version.
How can I make this soup more flavorful?
Adding a splash of balsamic vinegar or a sprinkle of Parmesan cheese just before serving enhances the flavor.
Conclusion
Slow Cooker Italian Summer Soup is a simple, healthy, and delicious way to enjoy seasonal vegetables with the comforting flavors of Italy. With minimal prep, hearty ingredients, and flexible variations, it’s perfect for weeknight dinners, meal prep, or a light lunch. This soup proves that healthy eating can be both easy and satisfying.
Slow Cooker Italian Summer Soup
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Diet: Vegan
Description
A hearty and wholesome soup packed with fresh summer vegetables, tender beans, and a touch of Italian herbs, all simmered to perfection in a slow cooker. This flavorful soup is comforting, light, and perfect for a busy day when you want a healthy meal with minimal effort.
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
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Transfer the onion and garlic mixture to the slow cooker.
- 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.
- Stir in the dried oregano, dried basil, salt, and pepper.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- In the last 30 minutes of cooking, add the small pasta and stir well.
- Before serving, taste and adjust seasoning if necessary. Stir in the fresh basil just before serving.
Notes
Swap cannellini beans for chickpeas or kidney beans for a different texture and flavor.
Add diced carrots or celery for extra vegetables.
Use gluten-free pasta to make this soup gluten-free.
Add a pinch of red pepper flakes for a subtle kick.
Top with freshly grated Parmesan or a drizzle of olive oil before serving.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months (preferably without pasta).
Use canned diced tomatoes (28 oz) if fresh are unavailable.
Cook pasta separately when freezing and add it fresh when reheating.
Add cooked Italian sausage, chicken, or ground beef for a heartier version.
Add a splash of balsamic vinegar or sprinkle Parmesan before serving to boost flavor.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 210
- Sugar: 6g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
