About this recipe:This is a hearty vegetarian minestrone soup. The vegetables and beans simmer on Low in the slow cooker while you're out all day. Twenty minutes before you're ready to eat - cook the pasta, add to the soup and serve!
1.5L vegetable stock
2 (400g) tins chopped tomatoes or passata
1 (400g) tin kidney beans, drained
1 large onion, chopped
2 stalks celery, diced
2 large carrots, diced
125g sliced green beans
1 small courgette
3 cloves garlic, minced
1 tablespoon fresh parsley
1 1/2 teaspoons dried oregano
1 teaspoon salt
3/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
50g macaroni pasta
200g fresh spinach leaves
1 or 2 tablespoons finely grated Parmesan cheese, to serve
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Method Prep:20min › Cook:7hr › Ready in:7hr20min
Combine vegetable stock, tomatoes, kidney beans, onion, celery, carrots, green beans, courgette, garlic, parsley, oregano, salt, thyme and black pepper in large (6.5L) slow cooker.
Cook on Low for 6 to 8 hours.
Cook macaroni in boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
Stir spinach and macaroni into minestrone soup; cook another 15 minutes. Top with Parmesan cheese.