Paulene's Minestrone Soup
Packed with pasta and vegetables, this minestrone soup is a hearty meal!
Equipment
- 6L slow cooker
Ingredients
- 1 litre liquid vegetable stock
- 2 x 400 gram cans of diced Italian tomatoes
- 1/3 cup Tomato paste
- 3 medium carrots, peeled and diced small (1cm cubes)
- 2 large brown onions, diced
- 3 medium washed potatoes, skin on, diced small (1cm cubes)
- 4 celery stalks, sliced
- 1 large handful of green beans, trimmed & cut
- 400 gram can cannellini beans, drained and rinsed
- 1 tbsp Minced garlic
- 2 tsp Dried oregano
- 2 tsp Dried thyme
- 1/2 tsp Salt
- 1 tsp Cracked black pepper
- 2 tbsp fresh basil, sliced in strips
- 1 large zucchini, diced small
- 100 grams Baby spinach leaves
- 1/2 cup raw macaroni pasta
- To Serve: Crusty bread rolls/bread stick
Instructions
- In your slow cooker add all ingredients except the zucchini, spinach and pasta
- Cook on low for 8hrs (adding zucchini, spinach and pasta only in the final hour of cooking)
- Serve with crusty bread rolls for a vegetarian feast of goodness
- NOTE: You can also find this great recipe on page 32 of our 5th book - FAMILY FAVOURITES available HERE
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