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Vegetarian minestrone
Vegetarian minestrone
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Prep Time:
20 minutes
Cook Time:
405 minutes
Total Time:
425 minutes
Irresistible slow-cooker vegetarian minestrone, a comforting meal for any time of day in the colder seasons.
Ingredients:
  • 1 red onion, finely chopped
  • 3 celery sticks, finely chopped
  • 3 carrots, peeled, finely chopped
  • 1 fennel bulb, trimmed, core removed, finely chopped
  • 3 garlic cloves, crushed
  • 2.5L (10 cups) vegetable liquid stock
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 400g can borlotti beans, rinsed, drained
  • 1 parmesan rind, (or vegetarian hard cheese) (optional)
  • 145g (1 cup) small dried macaroni
  • 160g (4 cups) Chopped Kale
  • Basil pesto, to serve
  • Fresh purple basil leaves, to serve
  • Finely grated parmesan (or vegetarian hard cheese), to serve
  • Bread, to serve
Instructions:
  • In a large frying pan over medium-high heat, heat oil. Add onion, celery, carrot, and fennel. Cook while stirring often for 10 minutes until vegetables are soft and lightly golden. Add garlic and cook for 1 minute until aromatic. Transfer everything to a 6L slow cooker. Stir in stock, tomato, beans, and parmesan rind (or vegetarian hard cheese), if using. Cover and cook on Low for 6 hours.
  • Place the pasta into the slow cooker, ensuring it is fully immersed in the sauce. Cover and cook for an additional 30 minutes until the pasta is perfectly al dente. Discard the parmesan rind and gently fold in 2 cups of freshly chopped kale leaves.
  • Ladle the soup into bowls. Add a few spoonfuls of pesto on top and garnish with basil, grated parmesan (or vegetarian hard cheese), and the remaining 2 cups of chopped kale. Serve with bread.

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