Ingredients:

  • 1 tbsp Olive Oil (15ml)
  • 1 large Onion, chopped (approx. 1 cup)
  • 2 cloves Garlic, minced
  • 2 stalks Celery, chopped (approx. 1 cup)
  • 2 medium Carrots, peeled and chopped (approx. 1 cup)
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Rosemary
  • 1/4 tsp Red Pepper Flakes (optional)
  • Salt and freshly ground Black Pepper to taste
  • 6 cups Vegetable Broth (1.4 liters)
  • 1 (14.5 oz) can Diced Tomatoes, undrained (411g)
  • 2 medium Potatoes, peeled and cubed (approx. 2 cups)
  • 1 cup Green Beans, trimmed and cut into 1-inch pieces
  • 1 cup Corn Kernels (fresh or frozen)
  • 1 (15 oz) can Cannellini Beans, rinsed and drained (425g)
  • 1/2 cup Chopped Fresh Parsley (for garnish)

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add onion, garlic, celery, and carrots. Sauté until slightly softened, about 5-7 minutes. This step deepens the flavour.
  2. Transfer sautéed vegetables (or simply add raw veggies) to the slow cooker. Add thyme, rosemary, red pepper flakes (if using), salt, and pepper.
  3. Pour in vegetable broth and diced tomatoes. Add potatoes, green beans, corn, and cannellini beans.
  4. Cover and cook on Low for 6-8 hours or on High for 3-4 hours, or until the potatoes and carrots are tender.
  5. Taste and adjust seasonings as needed. Stir in fresh parsley. Serve hot.