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2 medium zucchini, thinly sliced 4 big tomatoes
One cup of green beans, peeled and diced into 1-inch chunks; one chopped yellow bell pepper
1 can of washed and drained cannellini beans (15 oz.)
1/2 cup of short pasta (elbows or ditalini)
dried oregano, 1 teaspoon
dried basil, 1 teaspoon
Add salt and pepper as desired.
quarter of a cup of chopped fresh basil
How to Follow
1. In a big skillet, heat the olive oil over medium heat. Saute the chopped onion for about 5 minutes, or until it becomes translucent.
2. Cook for a further minute until the minced garlic begins to release its aroma.
Third, put the garlic and onion combination in the slow cooker.
Step 4: Put everything into the slow cooker, including the vegetable broth, water, diced tomatoes, sliced zucchini, chopped yellow bell pepper, green beans, and drained cannellini beans. Mix thoroughly.
5. Combine the oregano, basil, salt, and pepper that have been dried.
6. Place a lid on top and cook for 6-8 hours on low heat or 3-4 hours on high heat.
7. Stir in the tiny pasta during the last 30 minutes of simmering.
8. Taste it before serving to see if the seasoning needs adjusting. Prior to serving, mix in the fresh basil.
