This one I loved as it covers lunch and dinner for a few days and it’s so easy. For me, Elaine, working from home and having a busy schedule the slow cooker is such a lifesaver. This one you can do in the morning or on your lunch break and it’s pretty much ready for dinner time. We hope you like it.
Serves 8
Ingredients
4 carrots, chopped, roughly chopped
3 medium potatoes
3 celery stalks, chopped
425g tomatoes
1 onion, diced
4 garlic cloves
1 1/2 tbsp oregano
1 tsp salt
1/2 tsp black pepper
2 bay leaves
1 litre veg stock
500ml water
750ml tomato juice/passata
425g / 2 cans red kidney beans, drained
425/ 2 cans cannellini beans, drained
1 1/2 courgettes, chopped
200g fresh/frozen green beans
100g uncooked dried pasta of your choice
grated Parmesan to serve
Method
- Add all the ingredients, except the courgettes, green beans and pasta to your slow cooker and cook on high 3-4 hours or low 6-8
- Once time is up add the remaining vegetables and pasta and cook on high for 20-30 minutes or until the pasta is tender
- Serve with grated Parmesan