vegetarian-minestrone

Ingredients

1. 2 tbsp olive oil
2. 1 red onion, finely chopped
3. 3 celery sticks, finely chopped
4. 3 carrots, peeled, finely chopped
5. 1 fennel bulb, trimmed, core removed, finely chopped
6. 3 garlic cloves, crushed
7. 2.5L (10 cups) Massel vegetable liquid stock
8. Mutti Polpa Finely Chopped Tomatoes 400g
9. 400g can borlotti beans, rinsed, drained
10. 1 parmesan rind, (or vegetarian hard cheese) (optional)
11. 145g (1 cup) small dried macaroni
12. 160g (4 cups) Coles Chopped Kale
13. Basil pesto, to serve
14. Fresh purple basil leaves, to serve
15. Finely grated parmesan (or vegetarian hard cheese), to serve
16. Bread, to serve

Description

Step 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 (or vegetarian hard cheese), if using. Cover and cook on Low for 6 hours.

• Step 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 (or vegetarian hard cheese). Stir in 2 cups of the chopped kale leaves.

• Step 3

  Divide the soup among serving bowls. Top with a few dollops of pesto and sprinkle with the basil, grated parmesan (or vegetarian hard cheese) and remaining 2 cups of chopped kale. Serve with bread.