Minestrone Soup in the Slow Cooker

IMG_4063 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. IMG_4032 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. IMG_4053 Yes one fine day – around lunchtime, I chopped and diced and placed everything in the bowl of the slowcooker. IMG_4054IMG_4055 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. IMG_4059 Then dinner was served. And lunch. And dinner the following day too. IMG_4064 Served simply with sourdough and a sprinkle of chilli flakes. IMG_4066 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?