Minestrone Soup with Beans

20

Ingredients

  • 700ml reduced-sodium vegetable stock
  • 2 (400g) cans Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped tomatoes
  • 1 (425g) can white (cannellini or navy) beans, drained
  • 2 carrots, peeled and Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 1 celery stalk, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 150g onion, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please 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, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 50g coarsely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped fresh or frozen spinach, defrosted
  • 4 tbsp Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated Parmesan or Romano cheese or vegetarian alternative
  • Basil sprigs, garnish, optional

Use imperial measurements

Method

How to make Minestrone Soup with Beans


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.