Loaded Vegetable Minestrone Soup (Slow Cooker)
Loaded Vegetable Minestrone Soup. Throw in a kilo of veggies and there is minimal effort (apart from chopping the celery) as the slow cooker does all the work! So comforting and full of flavour. Ideal for meal prep lunches.
Servings: 6
Calories: 314kcal
Cost: £1.30
Equipment
Ingredients
- 1 tin of cannellini beans (£0.45)
- 2 celery stalks (£0.50)
- 2 tins chopped tomatoes (£0.56)
- 1 kg frozen vegetables (£0.94)
- 250 g orzo or any pasta shape (£0.65)
Cupboard Essentials
- ½ tbsp all season
- 1 tbsp mixed herbs
- 1 tsp garlic granules
- 1 tsp onion granules
- 1 litre vegetable stock
- Optional red pepper flakes
- Salt & Pepper
Instructions
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
Nutrition
Calories: 314kcal | Carbohydrates: 55g | Protein: 15g | Fat: 3g