There is nothing more welcoming than coming home after a days work to the house smelling of a slow cooked soup or casserole. This recipe is a go to for me on winter days as I can use just about any vegetables I have in the fridge and I generally double the recipe to freeze or give away to friends and family. It is vegan friendly and goes a long way to increase our recommended 5 serves of vegetables a day. The legumes are also an excellent source of both fibre and protein.
Equipment needed: Slow Cooker, wooden spoon.
2 stalks Celery sliced
2 Carrots sliced
1 large Onion diced
1 can Diced Tomatoes
1 Tbsp Tomato Paste
2 cloves Garlic crushed
1 Bay Leaf
3/4 Tbsp dried Italian Herbs
4 cups Vegetable Stock
2 cups Water
1 Vegetable Stock Cube
1 can Cannelini Beans (rinsed and drained)
1 can Kidney Beans (rinsed and drained)
ADD IN THE LAST 30 MINUTES OF COOKING
1 cup dried Wholemeal Small Pasta (penne, small spirals)
1 Zucchini sliced
1 small Aubergine sliced
- Add all ingredients apart from the pasta, zucchini and aubergine into a slow cooker and stir to combine. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Half an hour before serving add the pasta, zucchini and aubergine and stir. Cover and cook on HIGH for 30 minutes.
Note: What I love about this recipe is you can add whatever veggies you have on hand. Just remember to add firmer veggies at the beginning and softer 30 minutes before serving.