Name: Slow-cooker minestrone recipe
Prep time: 25 min
Cook time: 210 min
Total time: 235 min
Yield: 4
Ingredients: 1 brown onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 1 large zucchini, diced; 1 medium swede, peeled, diced; 3 middle bacon rashers, trimmed, chopped; 2 x 400g cans crushed tomatoes; 1 litre Chicken Style Liquid Stock; 2 teaspoons chopped fresh rosemary leaves; 2 dried bay leaves; 2 garlic cloves, crushed; 420g can cannellini beans, drained, rinsed; 1/2 cup dried macaroni; 1/4 cup roughly chopped fresh basil leaves,; Grated parmesan, to serve; Fresh basil leaves, to serve; Crusty bread, to serve

by Kim Coverdale Last updated on 05/21/2020

This hearty slow-cooker minestrone has six vegies per serve and is an easy winter warmer. - Kim Coverdale

Ingredients

1 brown onion, chopped
2 carrots, diced
2 celery stalks, diced
1 large zucchini, diced
1 medium swede, peeled, diced
3 middle bacon rashers, trimmed, chopped
2 x 400g cans crushed tomatoes
1 litre Massel* Chicken Style Liquid Stock
2 teaspoons chopped fresh rosemary leaves
2 dried bay leaves
2 garlic cloves, crushed
420g can cannellini beans, drained, rinsed
1/2 cup dried macaroni
1/4 cup roughly chopped fresh basil leaves,
Grated parmesan, to serve
Fresh basil leaves, to serve
Crusty bread, to serve

*Massel is recommended by Australia's Best Recipes

Method

Step 1

Place onion, carrot, celery, zucchini, swede, bacon, tomato, stock, 2 cups water, rosemary, bay leaves and garlic in slow cooker. Season with salt and pepper. Cover. Cook on HIGH for 3 hours (or LOW for 6 hours).
Step 2

Remove and discard bay leaves. Add beans and macaroni to soup. Cook on HIGH for 30 minutes or until macaroni is tender. Stir in basil.
Step 3

Top soup with parmesan and extra basil leaves. Serve with crusty bread.