Ingredients:

  • 1 tbsp (15ml) olive oil
  • 1 large yellow onion, chopped (about 1 1/2 cups)
  • 2 cloves garlic, minced
  • 2 carrots, peeled and chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 1 medium red bell pepper, seeded and chopped (about 1 cup)
  • 1 medium yellow bell pepper, seeded and chopped (about 1 cup)
  • 1 tsp dried Italian herbs (or a blend of oregano, basil, rosemary and thyme)
  • 1/2 tsp red pepper flakes (optional, for a bit of a kick!)
  • 6 cups (1.4 liters) vegetable broth/stock
  • 1 (28 ounce/794g) can crushed tomatoes, undrained
  • 1 (15 ounce/425g) can cannellini beans, rinsed and drained
  • 1 cup (about 150g) frozen corn
  • 1 cup (about 150g) frozen green beans
  • 1 medium zucchini, chopped (about 1 cup)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion, garlic, carrots, and celery. Sauté until softened, about 5-7 minutes.
  2. Transfer the sautéed vegetables to the slow cooker.
  3. Add bell peppers, Italian herbs, red pepper flakes (if using), vegetable broth, crushed tomatoes, cannellini beans, corn, green beans, and zucchini to the slow cooker.
  4. Season with salt and pepper to taste.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until all vegetables are tender.
  6. Taste and adjust seasoning as needed.
  7. Ladle into bowls and garnish with fresh parsley. Enjoy this crockpot vegetable soup!