Description
A comforting and sophisticated slow-cooked Italian soup filled with seasonal vegetables, tender pasta, and a rich tomato broth.
Ingredients
Scale
- 2 tablespoons olive oil (extra virgin for flavor)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 can (14 oz) diced tomatoes, undrained
- 4 cups vegetable broth (low-sodium preferred)
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup small pasta (e.g., ditalini or elbow)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Freshly grated Parmesan cheese (optional)
- Fresh basil leaves, for garnish (finely chopped)
Instructions
- In a skillet, heat the olive oil over medium heat. Add the diced onions and garlic, stirring until fragrant and golden, about 3–4 minutes.
- In the crockpot, combine the sautéed mixture with the carrots, celery, zucchini, diced tomatoes, vegetable broth, and cannellini beans.
- Stir in the oregano, basil, salt, and pepper. Set the crockpot on low and cook for 6–8 hours.
- During the last 30 minutes of cooking, stir in the small pasta and cover until tender.
- Taste and adjust seasoning if necessary. Serve hot, topped with freshly grated Parmesan and a sprinkle of chopped basil.
Notes
For a sophisticated presentation, garnish with a drizzle of olive oil and serve with artisan bread.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg