This slow-cooker vegetarian minestrone will be on high rotation throughout the cooler months and is perfect for lunch or dinner.
20m prep
6h 45m cook
6 servings
16 Ingredients
– 2 tbsp olive oil
– 1 red onion, finely chopped
– 3 celery sticks, finely chopped
– 3 carrots, peeled, finely chopped
– 1 fennel bulb, trimmed, core removed, finely chopped
– 3 garlic cloves, crushed
– 2.5L (10 cups) Massel vegetable liquid stock
– Mutti Polpa Finely Chopped Tomatoes 400g
– 400g can borlotti beans, rinsed, drained
– 1 parmesan rind, (or vegetarian hard cheese) (optional)
– 145g (1 cup) small dried macaroni
– 160g (4 cups) Coles Chopped Kale
– Basil pesto, to serve
– Fresh purple basil leaves, to serve
– Finely grated parmesan (or vegetarian hard cheese), to serve
– Bread, to serve
3 Method / Steps
Step 1
Heat the oil in a large frying pan over medium-high heat. Add the onion, celery, carrot and fennel and cook, stirring often, for 10 minutes or until the vegetables are soft and lightly golden. Add garlic. Cook, stirring, for 1 minute or until aromatic. Transfer to a 6L slow cooker. Stir in stock, tomato, beans and parmesan rind (or vegetarian hard cheese), if using. Cover and cook on Low for 6 hours.
Step 2
Add pasta to the slow cooker. Stir to combine. Cover. Cook for a further 30 minutes or until pasta is al dente. Remove the parmesan rind (or vegetarian hard cheese). Stir in 2 cups of the chopped kale leaves.
Step 3
Divide the soup among serving bowls. Top with a few dollops of pesto and sprinkle with the basil, grated parmesan (or vegetarian hard cheese) and the remaining 2 cups of chopped kale. Serve with bread
source – cooking365coza
