Name: Slow cooker vegetable minestrone
Cook time: 540 min
Total time: 540 min
Yield: 4
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

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

Looking for more slow cooker soups or more vegetable dishes for your slow cooker?

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.

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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