Preparation time is 5minutes
Cook time is 8hours
Total time is 8hours 5minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 1 large brown onion, chopped
- 2 cloves garlic, crushed
- 425grams no-added-salt chickpeas, drained
- 700grams passata
- 1 zucchini, chopped coarsely
- 450grams frozen cut green beans
- 1 1/2 cups wholemeal pasta spirals
- 1/3 bunch continental parsley, leaves chopped
- 2tablespoons extra virgin olive oil
Nutrition per serving
2780kJ / 660Cal
2780 Kilojoules or 660 Calories
32% of daily energy intake*
Protein
23.3grams
Fat
12.8grams
Carbs
93.0grams
Sugars
15.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Looking for a comforting, hearty vegetable soup to soothe the soul? This healthier slow-cooked minestrone recipe is just the ticket when you want to settle in for the night.
Method
Step 1 of 4
Heat oil in a large non-stick frying pan over medium-high heat. Add onion and garlic and then cook, stirring for 2 minutes or until soft. Transfer to the bowl of a 5L slow cooker.
Step 2 of 4
Add chickpeas and passata to the slow cooker. Stir in 1L (4 cups) of water. Cover with lid and cook on low for 7 hours or high for 3 hours.
Step 3 of 4
Using a small sharp knife, cut zucchini into 1cm-thick rounds.
Step 4 of 4
Add zucchini, green beans and wholemeal pasta to slow cooker. Increase heat to high. Cook for 1 hour, or until pasta and zucchini are tender. Season. Serve soup topped with parsley.
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