Name: Slow-cooker Tuscan-style soup
Prep time: 20 min
Cook time: 370 min
Total time: 390 min
Yield: 1
Ingredients: 18.20 gm olive oil; 1 brown onion, finely chopped; 2 carrots, diced; 2 celery stalks, diced; 2 garlic cloves, thinly sliced; 400g red delight potatoes, diced; 250.00 ml Italian-style soup mix; 765.00 gm chicken style liquid stock; 1 dried bay leaf; 1 bunch cavolo nero or small bunch kale, thinly sliced; 4 thick slices crusty Italian bread; Finely grated parmesan, to serve

Slow-cooker Tuscan-style soup

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Prep Time:
20 minutes

Cook Time:
370 minutes

Total Time:
390 minutes

Nutritious veggie-packed high-fiber soup.

Ingredients:

2 carrots, diced
2 celery stalks, diced
2 garlic cloves, thinly sliced
400g red delight potatoes, diced
250.00 ml Italian-style soup mix
765.00 gm chicken style liquid stock
1 dried bay leaf
1 bunch cavolo nero or small bunch kale, thinly sliced
4 thick slices crusty Italian bread
Finely grated parmesan, to serve

Instructions:

In a large non-stick frying pan over medium heat, sauté onion, carrot, and celery in oil until softened, about 5 minutes. Stir in garlic and cook for another minute until fragrant. Transfer the mixture to a 5.5 litre slow cooker bowl.
In a slow cooker, combine potato, soup mix, stock, bay leaf, and 4 cups of cold water. Cover and cook on low for 4 hours. Add cavolo nero or kale, stir, and continue cooking for another 2 hours, or until beans are tender.
Toast the bread until golden and crisp. Tear the bread into rustic pieces. Ladle the soup into serving bowls and generously top with the crispy bread and flavorful parmesan cheese.

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