Summer Vegetable Soup | Lunch

This vegetable-packed soup is inspired by the abundance of vegetables that seem

to take over my kitchen and my menus every summer, especially after my

weekly trip to the farmers’ market. You can vary the vegetables according to

personal preference and what’s on hand or in season. Add some red pepper

flakes if you like a little heat.

SERVES 4 TO 6

SLOW COOKER SIZE: 5- TO 6-QUART

COOK TIME: 6 HOURS ON LOW

GLUTEN-FREE

SOY-FREE

Ingredients

2 teaspoons olive oil (optional)

1 large yellow onion, chopped

2 garlic cloves, minced

2 carrots, chopped

1 celery rib, chopped

2 small red potatoes, scrubbed and diced

4 ounces green beans, ends trimmed and cut into 1-inch pieces

6 cups vegetable broth

Salt and freshly ground black pepper

1½ cups cooked cannellini or other white beans or 1 (15-ounce) can beans,

rinsed and drained

1 small zucchini or yellow squash, diced

1 large ripe tomato, diced

3 cups chopped chard, kale, or spinach

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons chopped fresh basil

1 tablespoon minced fresh dill or tarragon (optional)

Instructions

1. For the best flavour, heat the oil in a medium-size skillet over medium-high

heat. Add the onion and sauté until softened, about 5 minutes. Add the

garlic and cook for 1 minute longer. Alternatively, omit the oil and sauté

these ingredients in a few tablespoons of water or combine them in a

microwave-safe bowl with a little water, cover, and microwave for 2

minutes.

2. Transfer the onion mixture to the slow cooker. Add the carrots, celery,

potatoes, green beans, and broth. Season to taste with salt and pepper and

cook on Low for 5 hours.

3. Add the cannellini beans, zucchini, tomato, and chard. Cover and continue

to cook until the zucchini is tender, about 1 hour longer.

4. Just before serving, stir in the parsley, basil, and dill, if using. Taste and

adjust the seasonings, if needed. Serve hot.