Vegetarian minestrone

serves / 6 prep / 20 minutes cook / 6 hours 45 minutes

Ingredients

2 tbsp olive oil

1 red onion, finely chopped

3 celery sticks, finely chopped 3 carrots, peeled, finely chopped 1 fennel bulb, trimmed, core removed, finely chopped

3 garlic cloves, crushed

2.5L (10 cups) vegetable stock 400g can diced tomatoes 400g can borlotti beans, rinsed, drained

1 parmesan rind (optional) 145g (1 cup) small dried macaroni 160g (4 cups) chopped purple kale leaves

Basil pesto, to serve

Fresh purple basil leaves, to serve Finely grated parmesan, to serve Bread, to serve

1. Heat the oil in a large frying pan over medium-high heat. Add the onion, celery, carrot and fennel and cook, stirring often, for 10 minutes or until the vegetables are soft and lightly golden. Add garlic. Cook, stirring, for 1 minute or until aromatic. Transfer to a 6L slow cooker. Stir in stock, tomato, beans and parmesan rind, if using. Cover and cook on low for 6 hours.

2. Add pasta to the slow cooker. Stir to combine. Cover. Cook for a further 30 minutes or until pasta is al dente. Remove the parmesan rind. Stir in half the kale.

3. Divide the soup among serving bowls. Top with a few dollops of pesto and sprinkle with the basil, grated parmesan and remaining kale. Serve with bread.