In fact, my minestrone is so thick and chunky it’s been described as a stew ... but that’s just because I want all the delicious ingredients in there – the root veggies, the greens, the beans, the pasta ... the lot! This is one soup not lacking oomph. You can always decrease the veggies to only 1 potato, carrot and celery stick if you like your soup thinner, or you could skip the pasta or beans. It makes a substantial amount, which is all part of the plan as this soup really does taste better when it’s had a chance to sit for a day or more, either in the fridge or freezer, so it’s a great one for leftovers. Heat up on the stove, ladle into a food flask and you’ve got the most perfect lunch on a chilly day.
Serves 8
+ vegan
+ egg free
+ nut free
+ soy free
Ingredients
Brown onion
Garlic
Potatoes
Carrots
Celery sticks
Tomatoes
Chicken-style stock cubes or Faux-chicken stock powder
Sprigs rosemary
Bay leaves
Red chillies
Fine salt
Passata
Water
Four bean mix
Silverbeet
Macaroni
Method
This recipe can be found on page 88 of our fresh and delicious slow cooker cookbook; Modern Slow Cooker. Truly, this book redefines how you see your slow cooker. If you don't already have this one in your collection, you can check it out here...
We’ve redefined slow cooking and given it a modern makeover - you’ll be amazed by what you can create! With the right recipes and accessories, slow cooker meals can be vibrant, interesting and full of flavour – let us show you.
