Loaded Vegetable Minestrone Soup (Slow Cooker)

If you don’t have a slow cooker, follow the method and simmer for 45 minutes with a lid on top, adding the pasta for the remaining 15 minutes.

• Start by washing the celery and chopping into thin slices. This is the only prep for this soup!
• Add all of the ingredients into the slow cooker apart from the beans and the pasta. That’s the stock (1 litre), frozen vegetables, chopped tomatoes, celery and the seasoning.
• Give it a stir and pop the lid on for 4 hours (medium heat) for the flavours to get to know each other.
• After the 4 hours, add the pasta and drained cannellini beans. Check to see if it needs any salt or additional spice and pop the lid on for a further half an hour.
• Serve up with some black pepper and some more red pepper flakes if you’re into that. I also had some fresh basil in the garden (quarantine has got me into herb growing) so I garnished the minestrone with some of that. Delishhhh