Slow Cooker Italian Summer Soup

Ingredients

• 2 cups diced fresh tomatoes (about 4 medium tomatoes)
• 1 cup diced zucchini
• 1 cup diced bell peppers (any color)
• 1 cup chopped kale or spinach
• 1 cup diced carrots (about 2 medium carrots)
• 1 cup diced onion (about 1 medium onion)
• 3 cloves garlic, minced
• 2 cans (15 ounces each) of cannellini beans, rinsed and drained
• 4 cups vegetable broth
• 1 can (15 ounces) of diced tomatoes with their juice
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 tablespoon olive oil
• Freshly grated Parmesan cheese (optional)
• Fresh basil leaves, chopped (optional)
• Crusty bread for serving (optional)

Instructions

1. Prepare your ingredients: Rinse and chop all your fresh vegetables as listed above. Mince the garlic finely to ensure its flavor infuses well into the soup.
2. In the slow cooker, heat the olive oil on the sauté setting if available. Add the diced onions and minced garlic, cooking until fragrant and translucent, about 3-4 minutes.
3. Layer the chopped vegetables: Add the diced tomatoes, zucchini, bell peppers, carrots, and kale or spinach to the slow cooker. Mix gently to combine.
4. Incorporate the beans: Add the rinsed cannellini beans and canned diced tomatoes to the mix.
5. Pour in the vegetable broth, ensuring all vegetables are submerged. Add the dried basil, oregano, Italian seasoning, salt, and pepper. Stir well to combine.
6. Set your slow cooker to low heat and cook for 6-8 hours, or on high for 3-4 hours.
7. Before serving, taste and adjust the seasoning if necessary. If desired, garnish with freshly grated Parmesan cheese and chopped basil.