Start by chopping the onion and mincing the garlic, filling your kitchen with a fragrant aroma.
Heat a tablespoon of olive oil in a skillet over medium heat and sauté the onion and garlic until they become soft and fragrant, about 3 minutes.
Transfer the sautéed aromatics into your slow cooker, setting the stage for a flavorful base.
Add the diced tomatoes, chopped carrots, and sliced zucchini to the slow cooker, along with the drained white beans and vegetable broth.
Gently stir everything together, then cover and set the slow cooker to low for 6 to 8 hours, allowing the flavors to meld and the vegetables to soften beautifully.
About 30 minutes before serving, stir in the small pasta shapes, making sure they are submerged in the broth.
Replace the lid and cook until the pasta is al dente, about 20 to 30 minutes, stirring occasionally to prevent sticking.
Taste the soup and adjust the seasoning if needed—adding salt, pepper, or a drizzle of olive oil for extra richness.
Turn off the slow cooker and let the soup rest for 5 minutes; this helps the flavors settle and the broth thicken slightly.
Serve hot, garnished with fresh herbs or grated cheese if desired, and enjoy this comforting, hearty soup.
