Ingredients
Scale
- 1 large yellow onion, diced
- 2 carrots, peeled and sliced about ¼ inch thick
- 2 celery stalks, sliced about ¼ inch thick
- 2 medium yukon gold potatoes, diced
- 1 zucchini, sliced into ¼ inch half moons
- 1½ to 2 cups marinara sauce, no added sugar
- 1 15 oz can white beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon italian seasoning
- 1 teaspoon salt, adjust to taste
- ½ teaspoon black pepper
- 1 cup green beans, fresh or frozen (optional), stir in at the end
- 1 cup frozen peas (optional), stir in at the end
Instructions
- In a slow cooker, combine the onion, carrots, celery, potatoes, zucchini, marinara sauce, beans, vegetable broth, Italian seasoning, salt, and pepper. Mix well.
- Cover and set the slow cooker to low for 6-7 hours or high for 3-4 hours, until the vegetables are tender.
- About 15-20 minutes before serving, stir in the peas or green beans if using.
- Taste the soup and adjust the seasoning as needed before serving warm.
Notes
Feel free to customize the vegetables according to your preferences or what’s in season.
This soup can be refrigerated for up to five days, making it perfect for meal prep.
For a heartier dish, add more beans or a variety of vegetables.
- Prep Time: 15 minutes
- Cook Time: 3-7 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 270
- Sugar: 5g
- Sodium: 800mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg