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Ingredients

• 1 tablespoon  olive oil
• 1 medium  onion, chopped
• 1 stalk  celery, sliced
• 1 medium  carrot, chopped
• 1 teaspoon  bottled minced garlic (2 cloves)
• 3 14-ounce cans  reduced-sodium chicken broth
• 2 cups  cut-up, peeled, and seeded butternut squash
• 1 14-1/2-ounce can  fire-roasted diced tomatoes or one 14-1/2-ounce can diced tomatoes, undrained
• 1 15- to 19-ounce can  white kidney beans (cannellini beans), rinsed and drained
• 1 small  zucchini, halved lengthwise and sliced
• 1 cup  small broccoli and/or cauliflower florets
• 1 tablespoon  snipped fresh oregano or 2 teaspoons dried oregano, crushed
• 1/4 teaspoon  salt
• 1/4 teaspoon  freshly ground black pepper
•   Freshly shredded Parmesan cheese (optional)

Description

This Vegetarian Side-dish Soup Can Be Made In The Slow Cooker. Just Make A Few Tweaks, As The Recipe Describes.

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