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    Tip And Hacks

    Hands Down, the Only Soup My Italian Mother-in-Law Will Eat During the Summer!

    Discover the Comfort and Freshness of Slow Cooker Italian Summer Soup

    There’s nothing quite like the comforting simplicity of 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.

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    Perfect Pairings for Your Summer Soup

    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.

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    Slow Cooker Italian Summer Soup Recipe

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    Servings: 6

    Ingredients

    • 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

    Directions

    1. Prepare the Onion and Garlic: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
    2. Add Garlic: Add the minced garlic and cook for another minute until fragrant.
    3. Transfer to Slow Cooker: Transfer the onion and garlic mixture to the slow cooker.
    4. Combine Ingredients: 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. Season: Stir in the dried oregano, dried basil, salt, and pepper.
    6. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
    7. Add Pasta: In the last 30 minutes of cooking, add the small pasta and stir well.
    8. Final Touch: Before serving, give it a taste and adjust seasoning if necessary. Stir in the fresh basil just before serving.

    Why This Recipe Stands Out

    This soup is not just a meal; it’s an experience that transports you to the heart of an Italian summer. The combination of fresh vegetables, aromatic herbs, and hearty beans creates a dish that is both nutritious and satisfying. The slow cooking process melds the flavors together beautifully, making every bite a delight.

    Enhance Your Culinary Journey

    For those interested in exploring more Italian-inspired recipes and enhancing their culinary skills, visit our Tips for the Home section. You’ll find a plethora of recipes, tips, and tricks to elevate your cooking and bring a touch of Italy into your home.

    Conclusion

    The Slow Cooker Italian Summer Soup is a testament to the rich culinary heritage of Italy and the wholesome flavors of fresh, seasonal produce. Whether you’re enjoying it on a warm summer evening or a cool autumn day, this soup is sure to become a favorite in your household. Embrace the simplicity and depth of this dish, and enjoy a little piece of Italy in every spoonful.

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