Hands down, the only soup my Italian mother-in-law will eat during the summer!

There’s nothing quite like the comforting simplicity of my Slow Cooker Italian Summer Soup. This recipe brings together the fresh, vibrant flavors of an Italian summer with the slow-cooked warmth that reminds me of my childhood here in the Midwest. Inspired by the gardens of my dear Nonna and the plentiful harvests of tomatoes, zucchini, and basil, this soup is a beautiful blend of past and present. It’s perfect for both those days when the late summer heat just begins to wane and the welcoming, crisp touch of autumn starts to roll in. Making this is not only a nod to tradition but also a celebration of seasonal bounty.

This delightful soup pairs wonderfully with a side of crusty bread – ideally, a good Italian baguette that you can dip into the broth. A light, tangy green salad with a sprinkle of Parmesan and a zesty vinaigrette complements the soup’s flavors beautifully, enhancing its fresh, summery notes. For a heartier meal, consider serving it with a side of simple risotto or a plate of lightly dressed pasta.

Servings: 6

2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
2 cups water
4 large tomatoes, diced
2 medium zucchini, sliced
1 yellow bell pepper, chopped
1 cup green beans, cut into 1-inch pieces
1 can (15 oz) cannellini beans, drained and rinsed
1/2 cup small pasta (like ditalini or elbows)
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1/4 cup fresh basil, chopped

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

2. Add the minced garlic and cook for another minute until fragrant.

3. Transfer the onion and garlic mixture to the slow cooker.

4. Add the vegetable broth, water, diced tomatoes, sliced zucchini, chopped yellow bell pepper, green beans, and drained cannellini beans to the slow cooker. Stir to combine.

5. Stir in the dried oregano, dried basil, salt, and pepper.

6. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

7. In the last 30 minutes of cooking, add the small pasta and stir well.

8. Before serving, give it a taste and adjust seasoning if necessary. Stir in the fresh basil just before serving.