Eightyrecipes
Slow Cooker Minestrone Soup
A brothy, naturally vegan minestrone built on cannellini beans and a proper soffritto, finished with small pasta and greens.
Ingredients
- 2 tablespoons olive oil 30 ml
- 1 large onion diced, 200 g
- 2 carrots diced, 150 g
- 2 stalks celery diced, 100 g
- 3 cloves garlic minced, 15 g
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 400 g tin chopped tomatoes
- 2 400 g tins cannellini beans drained and rinsed, about 480 g drained
- 1 medium courgette diced, 200 g
- 1 litre vegetable stock
- 500 ml water
- 100 g small pasta ditalini or similar
- 100 g fresh spinach or kale chopped
- 1 tablespoon lemon juice optional, 15 ml
Instructions
- Heat the olive oil in a frying pan over medium heat.
- Add the onion, carrots and celery and saute for 5 to 7 minutes until slightly softened.
- Stir in the garlic, oregano, thyme, salt and black pepper and cook for 30 seconds until fragrant.
- Transfer the mixture to the slow cooker, scraping in every last bit.
- Add the chopped tomatoes, cannellini beans, courgette, vegetable stock and water. Stir well.
- Cover and cook on LOW for 6 to 7 hours, or HIGH for 3 to 4 hours.
- About 30 minutes before serving, stir in the pasta and cook until tender.
- Stir in the chopped spinach or kale and cook until wilted.
- Add the lemon juice if using, then taste and adjust the seasoning.
Notes
Nutrition values are an estimate. Cook the pasta separately if you are batch cooking, as it keeps absorbing liquid and turns stodgy overnight. Freeze the soup before the pasta goes in for the best texture.
Nutrition
Nutrition is an estimate, calculated automatically.
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