Vegetarian minestrone

Vegetarian minestrone


This slow-cooker vegetarian minestrone will be on high rotation throughout the cooler months and is perfect for lunch or dinner.

The ingredient of Vegetarian minestrone

  1. 2 tablespoons 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. 400g can diced tomatoes
  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

The instruction how to make Vegetarian minestrone

  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.
  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 half the kale.
  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 kale. Serve with bread.

Nutritions of Vegetarian minestrone

calories: 388.136 calories
calories: 16 grams fat
calories: 3 grams saturated fat
calories: 46 grams carbohydrates
calories: 13 grams protein
calories: NutritionInformation

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