Slow Cooker Italian Summer Soup

🌞 Slow Cooker Italian Summer Soup

🥣 Ingredients:

1 tbsp olive oil

1 small onion, chopped

2 cloves garlic, minced

2 medium zucchini, chopped

1 yellow squash, chopped

1 cup green beans, trimmed and cut in half

1 can (14.5 oz) diced tomatoes (with juice)

4 cups vegetable broth (or chicken broth)

1 can (15 oz) cannellini or Great Northern beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 tsp Italian seasoning

1/2 tsp salt (adjust to taste)

1/4 tsp black pepper

1/4 tsp crushed red pepper flakes (optional)

2 cups fresh baby spinach or chopped kale

1/4 cup fresh basil, chopped

Grated Parmesan for serving (optional)

🥄 Instructions:

1. Sauté aromatics (optional for more flavor):

In a skillet, heat olive oil over medium heat. Add onion and garlic; sauté 2–3 minutes until fragrant. Transfer to the slow cooker.

2. Combine ingredients:

Add zucchini, yellow squash, green beans, tomatoes, broth, beans, corn, Italian seasoning, salt, pepper, and red pepper flakes (if using) into the slow cooker.

3. Cook:

Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until vegetables are tender.

4. Add greens:

About 15 minutes before serving, stir in spinach or kale and fresh basil. Let them wilt.

5. Serve:

Ladle into bowls and top with grated Parmesan and extra basil if desired.

🥖 Serving Ideas:

Pair with crusty Italian bread or garlic toast

Add cooked pasta or rice for a heartier version

Stir in leftover rotisserie chicken or cooked Italian sausage if desired