Healthy Options, Soup
September 13, 2014
6 cloves garlic
1 red capsicum
4 stick celery
4 large carrots
2 large zucchini
3 cups cabbage
2 cups spinach
2 400gm tins salt reduced diced tomatoes
1 cup sweet potato
1 can cannelloni beans
1 litre salt reduced chicken stock
1/3 cup Rossini or angel hair pasta (or any type you like)
Approx 2 litres water
1Place everything but pasta into slow cooker.
2Cook for 8 hours low then add pasta for last half hour and extra water if too thick for your liking.
3Season with pepper and some Parmesan cheese if you like.
Submitted by Melanie Johnston
June 5, 2019
Easy to assemble. Smells fantastic. Taste – wow. Lunches are sorted for the week. Another winner.
May 30, 2018
Halved the recipe except put whole can of beans in. Instead of tin tomatoes I oven roasted fresh and then skinned. No zucchini. Used purple and orange carrots. Added fresh corn cut from cob. Used soup pasta. I ended up using 3 cups of chicken stock and no water so was really thick which I wanted. Easy recipe that can add any veg to suit needs and taste
May 27, 2018
Great recipe! I did add bacon and a tiny bit of chili. Next time I would probably reduce the water and increase the chicken stock. Just to build on that flavour even more.
May 21, 2018
Beautiful recipe. Made it with whatever vege we had. Super simple to make. Also added 4 chicken thighs at hubbys request. Will definitely make again!
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