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Recipe: Slow Cook Minestrone Soup

Simone Austin
Written by Simone Austin | Dietitian
Slow Cook Minestrone soup recipe


  • 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


  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.