Hearty Slow Cooker 12-Plant Minestrone Recipe
Slow cooker 12-plant minestrone
Slow cooker 12-plant minestrone
Ingredients
- 1 onion, finely diced
- 2 sticks of celery, finely diced
- 1 large carrot, finely diced
- 1 courgette, grated
- 5g parsley leaves and stems, both finely chopped
- 400g can of mixed beans
- 400g can of diced tomatoes
- 1 tablespoon of tomato paste
- 1 litre of hot vegetable broth
- 2 teaspoons of garlic powder
- 1 tablespoon of dried oregano
- 2 bay leaves
- 150g wholemeal spaghetti, broken into small pieces
- 100g kale or cavolo nero, tough stems removed and leaves sliced
- 150g frozen peas
- 2 tablespoons of olive oil
- a handful of seeds like pumpkin and sesame seeds (optional)
- crusty bread rolls for serving (optional)
Instructions
Step 1
Start by dicing the onion, celery, and carrot into small, bite-sized pieces. Once they’re prepped, add them to your slow cooker, which should be at least 3.5 liters in capacity—if yours is smaller, feel free to halve the recipe. Next, chop your courgette into similar-sized pieces and toss it in along with the parsley stalks for a fresh herbaceous note. Now, grab your canned beans and pour them into the slow cooker, including their liquid to enhance the flavor. Add the chopped tomatoes and a generous squeeze of tomato purée, then give everything a good stir to combine. Pour in your vegetable stock and sprinkle in the garlic granules, oregano, and bay leaves. Mix it all together until it’s well blended, and you’re ready to set it on high for 3 to 4 hours. You’ll know it’s done when the veggies are tender and inviting!
Step 2
About 20 minutes before your minestrone is finished cooking, it's time to add the spaghetti. Break the pasta into smaller pieces if you prefer, then stir it into the pot, ensuring it’s submerged in the broth. Set a timer for 10 minutes, and while you wait, get your kale and frozen peas ready. After the timer goes off, toss in the kale and peas, stirring gently to combine. Keep cooking until the spaghetti is tender, and the peas are bright and heated through. You'll know it’s ready when the spaghetti has a slight bite to it, and the peas are vibrant. Once everything is perfectly cooked, drizzle some olive oil over the top and sprinkle fresh parsley leaves and seeds, if you’re using them. This adds a lovely finishing touch! Enjoy it with some crusty bread rolls for a cozy meal.
Nutrition Information
My Tip
For your slow cooker minestrone, try grating the courgette instead of chopping it. This not only helps it blend seamlessly into the soup, but it also cooks down faster, adding a lovely creaminess to the broth without overwhelming the texture.
Leftovers
To store your delicious minestrone, let it cool completely before transferring it to an airtight container, where it will stay fresh in the fridge for up to three days. When you’re ready to enjoy it again, gently reheat it on the stove over medium heat, stirring occasionally, until warmed through—this helps maintain the soup's rich flavors and texture!
Make It Your Own
For a delightful twist, swap the mixed beans for lentils for a heartier texture and added protein. You can also toss in a handful of spinach or kale during the last hour of cooking for a vibrant pop of color and nutrition.