1. 1. Saute the aromatics: In a large skillet over medium heat, warm the olive oil. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic, diced carrots, and celery, cooking for another 3-5 minutes until slightly tender. This step helps to build a foundational layer of flavor for your soup.

2. 2. Combine ingredients in the slow cooker: Transfer the sauteed vegetables to your slow cooker. Add the diced zucchini, yellow bell pepper, crushed tomatoes, rinsed and drained cannellini beans, and chickpeas.

3. 3. Add liquids and seasonings: Pour in the vegetable broth. Stir in the dried oregano, dried basil, and red pepper flakes (if using). Season generously with salt and black pepper. Give everything a good stir to combine all the ingredients evenly.

4. 4. Slow cook to perfection: Cover your slow cooker and cook on the low setting for 4-6 hours, or on the high setting for 2-3 hours. The soup is ready when the vegetables are tender and the flavors have fully melded together. You’ll notice a rich aroma filling your kitchen.

5. 5. Check and adjust seasoning: Once cooked, taste the soup and adjust the salt and pepper as needed. You might want to add a little more if the flavors aren’t quite vibrant enough.

6. 6. Garnish and serve: Ladle the hot soup into bowls. Garnish with fresh chopped parsley or basil, if desired. A sprinkle of grated Parmesan cheese is also a wonderful addition for those who enjoy dairy. Serve immediately and enjoy!