Minestrone Soup

Minestrone, “the big soup” is a variety of thick Italian soup made with vegetables, often with the addition of pasta or rice. There is no set recipe for minestrone but common ingredients include beans, onions, celery, carrots, stock, and tomatoes.

This is my own recipe for making a minestrone in a slow cooker.


2.5 pints of vegetable stock
2 large carrots, chopped
2 red onions, chopped
2 sticks of celery, chopped
1 medium potato, diced
6 garlic cloves, minced
2 red chillis, chopped
125g of dried soup mix (available from supermarkets, usually consists of dried Peas, barley, red split lentils, aduki beans etc.)
1 400g tin of chickpeas, drained
1 400g tin of chopped tomatoes
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon salt
1 teaspoon black pepper
2 bay leaves
125g mini pasta, eg. Conchigliette


1. Soak 125g soup mix in water overnight, drain and rinse
2. Put the soup mix in a large pan with 1 litre of water and boil vigorously for 10 mins
3. Sauté the chopped onion and garlic in a frying pan for 4-5 mins
4. Add the celery, carrot and potato and cook for another 5 mins
5. Drain the soup mix and combine all the ingredients except the pasta in a slow cooker
6. Cook on high for 1 hour then low for 6 to 8 hours
7. 1 hour before serving add the mini pasta and some extra boiled water if it is too thick.

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