Easy Slow Cooker Zucchini Soup: Hearty Weeknight Meal (Print Version)

Easy Slow Cooker Zucchini Soup is a comforting, dump-and-go meal. Wholesome veggies, creamy beans, and rich broth make busy evenings simple.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 21 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Vegetarian, Gluten-Free (check broth)

# Ingredients:

→ Base Ingredients

01 - 2 lbs zucchini, chopped
02 - 2 (15-oz) cans cannellini beans, rinsed and drained
03 - 6 cups vegetable broth
04 - 1 (28-oz) can diced tomatoes, undrained
05 - 1 large yellow onion, diced
06 - 4 cloves garlic, minced

→ Flavor Boosters

07 - 1 tbsp dried oregano
08 - 1 tbsp dried basil
09 - 1 bay leaf
10 - ½ tsp red pepper flakes (optional)
11 - Salt and black pepper to taste

→ Finishing Touches

12 - ¼ cup fresh parsley, chopped
13 - Parmesan cheese, grated (optional, for serving)
14 - Crusty bread (for serving)

→ Optional Extras

15 - 1 cup fresh spinach or kale (added last 30 min)
16 - A squeeze of fresh lemon juice at the end

# Instructions:

01 - First things first, let's get those veggies ready. Dice your onion, mince your garlic, and chop up your zucchini into bite-sized pieces. Don't worry too much about perfection here; the slow cooker is forgiving! I usually chop my zucchini into half-moons; they just look pretty floating in the broth. This is where I sometimes get distracted and leave a garlic clove unpeeled, only to find it later, oops!
02 - Now for the easy part! Grab your trusty slow cooker and toss in the diced onion, minced garlic, chopped zucchini, rinsed cannellini beans, diced tomatoes (undrained, remember!), and the vegetable broth. Give it a gentle stir to combine everything. I love seeing all those fresh colors in the pot; it just feels like something good is about to happen. Honestly, this step always feels so satisfying, like I'm building something delicious.
03 - Next, sprinkle in your dried oregano, dried basil, and those red pepper flakes if you're using them. Don't forget that bay leaf! This is where the magic really starts to happen, infusing all those wonderful Italian-inspired flavors into our slow cooker zucchini soup. Give it another little stir, just to make sure those seasonings get distributed. I usually take a deep breath here, the smell of the dried herbs already makes my kitchen feel warm.
04 - Put the lid on your slow cooker and set it to low for 6-8 hours or high for 3-4 hours. And that's it! Go live your life! Clean that crayon off the wall, read a book, take a nap. The slow cooker is doing all the hard work for you. I always set a timer because I've definitely overcooked things before, turning soup into... well, not soup. Learn from my oops moments!
05 - Once the cooking time is up, carefully remove the bay leaf. Now, for a little creaminess, take about 1 cup of the soup (mostly beans and some zucchini) out and mash it with a fork or an immersion blender. Stir it back into the pot. This little trick gives the soup a lovely, thicker texture without adding any cream. I learned this from my grandma, and it's a game-changer for so many soups.
06 - Finally, stir in your fresh chopped parsley. Ladle your beautiful, hearty Easy Slow Cooker Zucchini Soup into bowls. Top with a sprinkle of Parmesan cheese if you like. The aroma by now is just incredible, warm and inviting. Serve it with some crusty bread for dipping, and just enjoy that moment of comfort. It should look vibrant, smell herbaceous, and taste like pure home.

# Notes:

01 - Always rinse your canned beans really well; it seriously improves the flavor and reduces sodium.
02 - This soup tastes even better the next day, so it's a fantastic make-ahead option for busy weeks.
03 - If you like a creamier soup, mash a bit more of the beans or even a few zucchini pieces against the side of the pot.
04 - Serve with a generous wedge of crusty bread to soak up all that delicious broth; it's a must!

# Equipment Needed:

01 - Slow cooker (6-quart or larger)
02 - cutting board
03 - sharp knife
04 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 280
Total Fat: 3g
Total Carbohydrate: 50g
Protein: 15g

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