Slow Cooker Vegetable Minestrone

The king of cold-night soups, (slow cooker vegetable) minestrone is simple to make, comforting, hearty and delicious, especially when the weather is a little cooler.

Yield: Serves 4
Prep Time: 5 mins
Cook Time: 540 mins
Difficulty Level: 2/5

Ingredients

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

Steps

01. 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.

02. Add cannellini beans and enough of the water to make a thick soup consistency. Cook, covered, on low, for 2 hours. Season to taste.

03. Meanwhile, cook pasta in a large saucepan of boiling salted water until just tender, adding green beans and peas for the last 2 mins of cooking time; drain.

04. Divide pasta, green beans, peas and cabbage among serving bowls; ladle soup mixture into bowls. Serve minestrone topped with Parmesan cheese and parsley.

Photo: bauersyndication.com.au