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My Slow Cooker Italian Summer Soup is the most wholesome and easy-to-follow soup recipe. The vivid, fresh aromas of summer in Italy meet the slow-cooked, comforting flavors of my Midwest background in this dish. This lovely soup is a fusion of the present and the past, inspired by my beloved Nonna’s gardens and the abundant zucchini, tomatoes, and basil harvests. It’s ideal for the days when the sweltering heat of summer is starting to fade and the cool, crisp air of fall is blowing in. Not only is it a celebration of the season’s harvest, but it also pays homage to tradition.
Serve this flavorful soup over some crusty bread, preferably a high-quality Italian baguette, so the bread can soak up the liquid. The bright, summery aromas of the soup are brought out to their fullest by a refreshing green salad dressed with a spicy vinaigrette and topped with a sprinkling of Parmesan. Pair it with some light-dressed spaghetti or a side of basic risotto for a heartier dinner.
Italian Summer Soup Makes 6 Servings in a Slow Cooker

Recipe Items

2 tbsp canola oil

One big diced onion and three minced garlic cloves

4 mugs of veggie stock

Two cups of water

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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
1. In a big skillet, heat the olive oil over medium heat. Saute the chopped onion for about 5 minutes, or until it becomes translucent.
2. 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.
5. Combine the oregano, basil, salt, and pepper that have been dried.
6. Place a lid on top and cook for 6-8 hours on low heat or 3-4 hours on high heat.

7. Stir in the tiny pasta during the last 30 minutes of simmering.
8. Taste it before serving to see if the seasoning needs adjusting. Prior to serving, mix in the fresh basil.