Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 2 carrots, peeled and chopped (approx. 1 cup)
  • 2 celery stalks, chopped (approx. 1 cup)
  • 1 red bell pepper, seeded and chopped (approx. 1 cup)
  • 1 (28 ounce) can crushed tomatoes (794 grams)
  • 4 cups vegetable broth (950 ml)
  • 1 teaspoon dried Italian herbs
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 large russet potato, peeled and cubed (approx. 1.5 cups)
  • 1 cup frozen green beans
  • 1 cup frozen corn
  • 1 (15 ounce) can cannellini beans, rinsed and drained (425 grams)
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish (optional)
  • Parmesan cheese, grated, for garnish (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion, garlic, carrots, and celery. Cook until softened, about 5-7 minutes.
  2. Transfer the sautéed vegetables to the slow cooker.
  3. Add crushed tomatoes, vegetable broth, Italian herbs, oregano, red pepper flakes (if using), potato, green beans, and corn to the slow cooker.
  4. Season with salt and pepper to taste. Stir well to combine.
  5. Cover and cook on low for 6-8 hours, or on high for 3-4 hours. The vegetables should be tender.
  6. Stir in the cannellini beans during the last 30 minutes of cooking time.
  7. Taste and adjust seasoning as needed.
  8. Ladle into bowls and garnish with fresh parsley and parmesan cheese (if desired).