SOUPED UP

This slow-cooker vegetarian minestrone will be on high rotation while the cool weather continues and it’s perfect for lunch or dinner

VEGETARIAN MINESTRONE

SERVES: 6

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 METHOD

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 one 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 six 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.