Yes. I did it. I finally added a Slow Cooker to my (ever-growing) list of kitchen gadgetry. But with temperatures in the minus most mornings this Winter, and days seemingly jam packed with work and kids, the lure of a ‘throw-it-all-in-and-walk-away’ cooker was all too much. And, I can categorically state that it has already been given a good workout. Pulled pork, lamb casserole, beef brisket, corned beef and, most recently, minestrone soup. Yes one fine day – around lunchtime, I chopped and diced and placed everything in the bowl of the slowcooker. Covered with stock, and left to cook on low for 6 hours. Finished with some macaroni (in this case, probably too much macaroni) and allowed to cook for a further hour or so. Then dinner was served. And lunch. And dinner the following day too. Served simply with sourdough and a sprinkle of chilli flakes. So easy. So simple. So convenient!! Slow Cooker Minestrone Soup

• 2 carrots, diced
• 1 stalk celery, diced
• 1 onion, diced
• 2 parsnips – peeled and diced
• 1 swede – peeled and diced
• 400g tinned tomatoes
• 1 tsp dried oregano
• 2 stalks rosemary
• 2 bay leaves
• 1 tbs basil pesto
• 3 cups water
• 2 cups stock
• 1 can beans (I used cannellini) – rinsed and drained
• 1 cup macaroni (or less)
• 1 cup frozen peas

1. Add all ingredients (except for the beans, pasta and peas) to a slow cooker, and cook on low for 6 hours.
2. Add the beans, macaroni and peas, and cook for a further 30-60mins on medium – or until the pasta is cooked. Add more stock if needed. Season to taste.

What about you? What is your favourite slow cooker meal?