Recipe: Slow Cook Minestrone Soup

Slow-cook minestrone soup highlights:

• Combines sautéed aromatics (onion, garlic, celery, carrot and optional bacon) with bay leaves, tomatoes and stock in a slow cooker for rich flavour.
• Adds risoni pasta and green beans partway through cooking, finishing with fresh basil and grated Parmesan.
• Slow-cooking over several hours melds ingredients and tenderises vegetables for a hearty, comforting texture.
• Serve warm as a wholesome meal rich in vegetables, fibre and familiar Italian-inspired taste.

Ingredients

• 2 rashers of lean bacon or 100grams leftover roast meat e.g. turkey
• 1 brown onion, chopped finely
• 1 stick celery, trimmed, chopped
• 2 carrots, peeled and cut into thin rounds
• ½ teaspoon black pepper corns
• 1 (or 2 if you like it spicy) small red chillis
• 2 bay leaves
• 1-2 tablespoons of extra virgin olive oil
• 4 cups beef stock
• 3 cloves garlic, chopped finely
• 1 x can crushed tomatoes
• 1 x 420g can mixed beans, drained and rinsed (e.g. cannelloni, kidney)
• 1 cup risoni pasta
• 1 cup fresh or frozen green beans
• Handful of fresh basil
• ½ cup fresh grated parmesan

Method

1. In a fry pan, add in the extra virgin olive oil and when heated add in the onion and cook for 1 minute, add in the garlic, celery, chilli, bacon (or other meat) and carrot and cook until the onion has browned.
2. Turn on a slow cooker to high and add in the onion mix. Add in the bay leaves, tomatoes, stock and beans. Cook for 3 hours and then add in the risoni pasta and green beans.
3. Cook for another 1-2 hours on low, it is ready when the carrots are tender.
4. Serve with a sprinkle of fresh basil and parmesan cheese.