Minestrone is the ultimate budget-friendly winter soup — packed with vegetables, filling enough for dinner, and even better the next day. Your slow cooker does all the work.
Serves: 6 | Prep: 15 mins | Cook: 7–8 hrs (low)
Ingredients
- 1 brown onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 zucchini, diced
- 400g can crushed tomatoes
- 400g can cannellini beans, drained
- 1.5L vegetable stock
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 cup small pasta (ditalini or macaroni)
- 2 cups baby spinach
- Salt, pepper and parmesan to serve
Method
- Add all ingredients except pasta and spinach to the slow cooker. Stir to combine.
- Cook on LOW for 7–8 hours.
- In the last 20 minutes, add pasta and cook on HIGH until tender.
- Stir through spinach until wilted. Season well.
- Serve with crusty bread and grated parmesan.
Tips
- Add a parmesan rind to the pot while cooking for extra depth of flavour.
- Freeze leftovers in portions for easy weeknight meals.
Made with the 8L Slow Cooker (Black) Large Capacity Ceramic Pot.