Add depth of flavour to an array of slow-cooked meals with Knorr Stock Pots. Available in a range of flavours, from Chicken to Beef and Vegetable to Herb Infusion, these stock pots are quick and easy to use, melting in minutes.
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2 (400g) cans chopped tomatoes
1 (425g) can white (cannellini or navy) beans, drained
2 carrots, peeled and chopped
1 celery stalk, chopped
150g onion, chopped
1 tsp dried thyme
1/2 tsp dried sage
2 bay leaves
Salt and ground black pepper
150g cooked ditalini pasta
1 medium courgette, chopped
50g coarsely chopped fresh or frozen spinach, defrosted
4 tbsp grated Parmesan or Romano cheese or vegetarian alternative
1) In a slow cooker, combine stock, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and half a teaspoon each of salt and black pepper. Cover and cook on LOW for six to eight hours or on HIGH for three to four hours.
2) Thirty minutes before the soup is done cooking, add ditalini, courgette and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired.