1. 1. Saute the aromatics (optional but recommended): In a large skillet, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Saute for 5-7 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant. This step helps to build a deeper flavor base for your soup.

2. 2. Combine ingredients in the slow cooker: Transfer the sauteed vegetables (if you did step 1) or the raw chopped onion, carrots, and celery directly into your slow cooker. Add the crushed tomatoes, diced tomatoes (undrained), vegetable broth, dried oregano, dried basil, black pepper, and bay leaf. Stir everything gently to combine.

3. 3. Set and forget: Cover the slow cooker and cook on low for 6-8 hours or on high for 4-6 hours. The longer cooking time on low often results in a more developed flavor, but high works perfectly if you’re short on time.

4. 4. Add remaining vegetables and pasta: About 30-60 minutes before serving, stir in the chopped green beans, corn kernels, and frozen peas. If you’re adding pasta, stir it in now as well. The pasta will cook directly in the soup, absorbing the delicious broth.

5. 5. Check for doneness and season: Continue cooking until the vegetables are tender and the pasta (if using) is cooked through. Carefully remove the bay leaf. Taste the soup and add salt as needed. Remember that broth can vary in sodium content, so always taste before adding too much salt.

6. 6. Serve warm: Ladle the hot soup into bowls. Garnish with fresh chopped parsley, if desired, for a pop of color and fresh flavor. Serve immediately with your favorite crusty bread or crackers.