Slow cooker minestrone soup

Ingredients

Serves 4

  • 1 onion, roughly chopped
  • 2 cloves garlic, finely chopped or crushed
  • 2 carrots, roughly chopped
  • 2 sticks celery, sliced
  • 2 sprigs rosemary, leaves finely chopped
  • 1 tsp dried thyme
  • 1 tbsp tomato puree
  • 400g tin of chopped tomatoes
  • 2 litres / 2 pints vegetable stock
  • 400g tin cannellini beans, drained and rinsed
  • 50g / 1 ¾ oz spaghetti, snapped into short lengths
  • 100g savoy cabbage or spring greens, thickly shredded
  • Salt & freshly ground pepper
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Step by step

  1. Prepare all the ingredients as outlined above and add to the slow cooker except for the beans, cabbage/spring greens and spaghetti. Cover with the lid and cook on LOW heat for 4-6 hours until the vegetables are cooked to your liking.
  2. Stir the beans and spaghetti into the soup, scatter the shredded greens or cabbage over the soup, re-cover with the lid and cook for 30 minutes on HIGH until the pasta is tender.
  3. Season with salt and pepper, then serve in bowls with grated parmesan or other hard cheese.

Serve with bread for a filling and nutritious meal.  This soup can be kept in the fridge for 3-4 days.