Description
A hearty, slow-cooked Italian vegetable soup infused with aromatic fresh rosemary and garlic. Packed with kidney beans, zucchini, and carrots for a nutritious, warming meal.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 3 carrots, sliced
- 2 stalks celery, diced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 6 cups vegetable broth
- 1 tbsp fresh rosemary, finely minced
- 1 medium zucchini, diced
- 1 cup fresh green beans, cut into 1-inch pieces
- 2 cups ditalini or small pasta
- Salt and black pepper to taste
- Fresh Parmesan cheese for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Sauté the diced onion and minced garlic for about 5 minutes until softened and fragrant.
- Transfer the sautéed onion and garlic into the slow cooker.
- Add the sliced carrots, diced celery, diced tomatoes (with juice), kidney beans, vegetable broth, and minced rosemary to the pot.
- Stir all ingredients together and cover with the lid.
- Cook on Low for 6-8 hours or on High for 3-4 hours.
- Approximately 90 minutes before the end of cooking time, stir in the diced zucchini and cut green beans.
- While the soup finishes, cook the pasta in a separate pot of boiling salted water according to package directions. Drain and set aside.
- Taste the soup and season with salt and black pepper as needed.
- Ladle the soup into bowls and stir in a portion of the cooked pasta. Top with grated Parmesan cheese and serve immediately.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian-inspired