Ingredient Quantity
Olive oil 1 tablespoon
Medium onion, chopped 1
Garlic, minced 2 cloves
Zucchini, diced 1 medium
Carrots, peeled & chopped 1 cup
Green beans, bite-sized pieces 1 cup
Yellow squash, diced 1 cup
Diced tomatoes (with juices) 1 can (15 oz)
Cannellini beans (or other white beans), drained & rinsed 1 can (15 oz)
Vegetable broth (or chicken broth) 4 cups
Dried basil 1 teaspoon
Dried oregano 1 teaspoon
Red pepper flakes (optional) ½ teaspoon
Salt 1 teaspoon (or to taste)
Black pepper ½ teaspoon
Frozen corn kernels 1 cup
Fresh spinach (or kale), chopped 2 cups
Fresh parsley, chopped (for garnish) 1 tablespoon
Grated Parmesan cheese (optional, for topping) As desired
Instructions
Step 1: Sauté the Aromatics
Heat olive oil in a skillet over medium heat.
Add chopped onion and garlic, sautéing for 2–3 minutes until softened and fragrant.
Transfer the cooked onion and garlic to the slow cooker.
Step 2: Layer the Ingredients
In the slow cooker, add zucchini, carrots, green beans, yellow squash, diced tomatoes, and cannellini beans.
Pour in the vegetable broth and stir to combine.
Step 3: Season the Soup
Add basil, oregano, red pepper flakes (if using), salt, and black pepper. Stir well.
Step 4: Slow Cook to Perfection
Cover and cook on low for 4–6 hours, until the vegetables are tender and flavors have melded.
Step 5: Add Corn and Spinach
About 20 minutes before serving, stir in frozen corn kernels and chopped spinach.
Cook until spinach is wilted and corn is heated through.
Step 6: Serve and Garnish
Ladle the warm soup into bowls.
Garnish with fresh parsley and a sprinkle of grated Parmesan cheese, if desired.
Serve with crusty bread for a complete meal!
🔥 Pro Tip: For added depth of flavor, finish with a drizzle of olive oil and a squeeze of fresh lemon juice before serving!
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