Slow Cooker Vegetable Soup Recipe | @Atkins

Ingredients

• 3 tablespoons olive oil
• 1 cup diced yellow onion (160g)
• 5 medium stalks celery (200g), diced
• 1/2 teaspoon salt
• 4 cloves fresh garlic, minced or pressed
• 8 ounces fresh mushrooms, diced
• 1 small head cauliflower (265g), chopped
• 1/2 large zucchini (170g), chopped
• 4 ounces fresh green beans, cut into 1-inch pieces
• 1 3/4 cups canned diced tomatoes, in juice
• 6 cups water
• 2 tablespoons and 1 teaspoon vegetable bouillon paste
• 2 teaspoons canned tomato paste
• 1 teaspoon Italian seasoning
• 1/4 teaspoon ground black pepper
• 1 dried bay leave
• 1 tablespoon red wine vinegar
• 1/2 cup fresh parsley (30g)
• 3 tablespoons grated Parmesan cheese