MINESTRONE

PREP + COOK TIME 9 HOURS SERVES 4

3 cloves garlic, crushed

1 medium brown onion (150g), chopped finely

1 stalk celery (150g), trimmed, chopped finely

1 medium carrot (120g), chopped finely

2 cups (500ml) vegetable stock (recipe left)

2 tablespoons tomato paste

410g can crushed tomatoes

400g can cannellini beans, rinsed, drained

2 cups (500ml) water, approximately

¾ cup (100g) dried small pasta tubes

150g green beans, trimmed, cut into 3cm lengths

½ cup (60g) frozen green peas

¼ small cabbage (300g), shredded

1/3 cup (25g) finely grated parmesan

½ cup loosely packed small fresh flat-leaf parsley leaves

1 Place garlic, onion, celery, carrot, vegetable stock, tomato paste and tomatoes in a 4.5-litre (18-cup) slow cooker. Cook, covered, on Low for 6 hours.

2 Add cannellini beans and enough of the water to make a thick soup consistency. Cook, covered, on Low for a further 2 hours. Season to taste.

3 Meanwhile, cook pasta in a saucepan of boiling salted water until just tender, adding green beans and peas for the last 2 minutes of cooking time; drain. 4 Divide pasta mixture and cabbage among serving bowls; ladle soup mixture into bowls. Serve minestrone topped with parmesan and parsley.