Preparation time is 5minutes
Cook time is 3hours
Total time is 3hours 5minutes
Serve is for 8 people
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
8
- 800grams cannellini bean
- 2 medium onions, peeled and diced
- 2 medium carrots, peeled and diced
- 3 sticks celery, diced
- 2tablespoons olive oil
- 4 cloves garlic, peeled and sliced
- 1.20L vegetable stock, made with 2 stock cubes
- 400grams chopped tomatoes
- 1/4 bunch rosemary, 4 sprigs
- 200grams risoni
- 200grams kale, destalked and chopped
- 50grams parmesan, vegetarian, grated
Nutrition per serving
1480kJ / 352Cal
1480 Kilojoules or 352 Calories
17% of daily energy intake*
Protein
16.1grams
Fat
8.0grams
Carbs
57.0grams
Sugars
9.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This hearty Italian bean and vegetable soup is warming and comforting, perfect with crusty bread.
Method
Step 1 of 2
Place the onions, carrots, celery, garlic, olive oil, stock, chopped tomatoes, rosemary in the slow cooker and cook on high for 2 hours.
Step 2 of 2
Stir in the risoni and cannellini beans (including the liquid) and cook on high for 30 minutes. Stir in the kale and parmesan and cook for 20 minutes, until wilted. Remove the rosemary and serve with extra parmesan on top, if desired.
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