Slow Cooker Minestrone Soup

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


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


  1. 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
  2. Once time is up add the remaining vegetables and pasta and cook on high for 20-30 minutes or until the pasta is tender
  3. Serve with grated Parmesan
A meal in a bowl!

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