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Chunky Minestrone Soup

  • difficulty

    easy

  • serves

    4

  • cooks in

    90+mins

  • calories

    357 per serving

Ingredients 

 

  • 1 onion, finely chopped
  • 3 carrots, roughly chopped
  • 2 potatoes, roughly chopped
  • 3 tomatoes, roughly chopped
  • 2 parsnips, roughly chopped
  • 125g spinach leaves
  • 125g cabbage, roughly chopped
  • Olive oil
  • 1 litre of vegetable stock
  • 3 tsp Italian seasoning
  • 7 tbsp passata
  • 150g dried pasta
  • 400g can butter beans or kidney beans drained
  • Freshly ground pepper

Cooking Directions - Slow Cooker Recipe

  1. In a pan heat the oil over a medium heat and cook the onion for 2-3 minutes
  2. Add the onions and all the other ingredients except the pasta into your slow cooker to make the soup base.
  3. Cover and cook on low for 6 to 8 hours of high for 3-4 hours. Add the pasta 30-45 minutes before serving (if you wish to freeze some of the soup base remove it now before the pasta is added. Cook until the pasta is tender
  4. Season with black pepper and serve.

Tips:

This can be frozen (without the pasta) - freeze the cooked and cooled soup base without the pasta in labelled and dated freezer bags for up to 3 months. Defrost in the fridge overnight and reheat thoroughly in the microwave or a large saucepan over a medium heat, string gently, until piping hot. Cook the pasta as per the packet instructions and add to the soup base before serving.