Summary: Such a tasty winter warmer and so easy in either a slow cooker or soup pot
Ingredients
- 1 400gm tin crushed tomato
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 carrot, chopped
- 1/4 cabbage, shredded
- 200g green beans, chopped into 2.5cm lengths
- 1 400g tin beans, drained and rinsed (I used kidney)
- 1 clove garlic, minced
- 100g dried pasta (I used risoni)
- 4-6 cups chicken or vegetable stock
Instructions
- Place everything except the pasta and beans in the slow cooker and cook for 6hrs on low (or up to 12hrs if required).
- Add the beans and pasta, turn cooker to high and cook for 10-30 mins or until pasta is cooked.
- Serve with a sprinkle of chopped parsley and parmesan.
- This can be done in a pot if you don’t have a slow cooker. Just cook the first round of ingredients at a simmer for 40 mins and add pasta and beans, cook until pasta is tender.
Recipes
/
Slow Cooker
/
Soups
/
Vegetarian
You might also like
Recipe: Homemade Stovetop Baked Beans {Vegan}
May 17, 2019
Recipe: Lemony Spinach Pesto Sauce {Vegan & GF}
March 1, 2019
Recipe: Single Serve Garlicky Green Pea Soup {Vegan & GF}
April 13, 2018
Leave A Reply