1 tablespoon olive oil
1 med yellow onion, minced
2 garlic cloves, minced
2 medium carrots, chopped
1 celery rib, chopped
1 can corn, drained
4 ounces fresh or frozen green beans
1 cup frozen lima beans
1 1/2 cups cooked white beans or 15.5 oz can, drained and rinsed
1 can diced tomatoes, undrained
2 teaspoons dried basil
1 teaspoon black pepper
2 tablespoons minced fresh parsley
6 cups vegetable stock
1 1/2 cups alphabet noodles (optional, my kids love them!)
Cook the ABC noodles (if using) according to the package directions, drain and set aside
While your noodles are cooking pour the oil into a 4 quart slow cooker and turn it on low. Add the onion, garlic, carrots, and celery. Place the lid on the slow cooker.
If using fresh green beans, cut them into 1 inch pieces. Add the green beans to the cooker a long with the lima beans, white beans, corn, and tomatoes, with their juice. Add the basil, savory, pepper, parsley, stock, and salt to taste. (the amount needed will depend on the saltiness of your stock).
Place the lid back on the cooker. Cook for 6 to 8 hours or until the vegetables are tender. In the last 40 mins add in your abc noodles (if using) mix well. Taste and adjust seasonings, if necessary.
Recipe adapted from Robin Robertson, Photos by Laura Spear