Recipe

Slow cooker vegetable minestrone

The king of winter soups, minestrone is simple to make, comforting, hearty and delicious, especially when the weather is a little cooler.

  • 9 hrs cooking
  • Serves 4
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Ingredients

  • 3 cloves garlic, crushed
  • 1 medium brown onion (150g), chopped finely
  • 1 stalk celery (150g), trimmed, chopped finely
  • 1 medium carrot (120g), chopped finely
  • 2 cups (500ml) vegetable stock
  • 1 tablespoons tomato paste
  • 400 grams (13 ounce) canned crushed tomatoes
  • 400 grams (12½ ounces) canned cannellini beans, drained, rinsed
  • 2 cups (500ml) water, approximately
  • 3/4 cup (100g) dried small pasta tubes
  • 150 grams (4½ ounces) green beans, trimmed, cut into 3cm (1¼-inch) lengths
  • 1/2 cup (60g) frozen green peas
  • 1/4 small cabbage (300g), shredded finely
  • 1/3 cup (25g) finely grated parmesan
  • 1/2 cup loosely packed small fresh flat-leaf parsley leaves

Method

  • 1
    Place garlic, onion, celery, carrot, stock, paste and tomatoes in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, for 6 hours.
  • 2
    Add cannellini beans and enough of the water to make a thick soup consistency. Cook, covered, on low, for 2 hours. Season to taste.
  • 3
    Meanwhile, cook pasta in a large saucepan of boiling salted water until just tender, adding green beans and peas for the last 2 minutes of cooking time; drain.
  • 4
    Divide pasta, green beans, peas and cabbage among serving bowls; ladle soup mixture into bowls. Serve minestrone topped with parmesan and parsley.

Notes

Accompany with toasted crusty bread. Suitable to freeze at the end of step 2.

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