Slow cooker 12-plant minestrone

• onion↗1

  finely chopped

• celery sticks↗2

  finely chopped

• carrot↗1 large

  finely chopped

• courgette↗1

  grated

• parsley↗5g g

  leaves and stalks separated, both finely chopped

• mixed beans400g can g

  can

• chopped tomatoes400g can g

  can

• tomato purée↗1 tbsp tbsp
• hot vegetable stock↗1 litre litre
• garlic granules↗2 tsp tsp
• dried oregano↗1 tbsp tbsp
• bay leaves↗2
• wholemeal spaghetti↗150g g

  broken into small pieces

• kale↗100g g

  or cavolo nero, tough stalks removed, leaves sliced

• frozen peas↗150g g
• olive oil↗2 tbsp
• seedshandful of

  such as pumpkin and sesame seeds (optional)

• crusty bread rolls↗

  to serve (optional)

Step-by-step instructions

1. 1

   Tip the onion, celery and carrot into a slow cooker (it should have at least 3.5-litre capacity – halve the recipe for a smaller model). Stir in the courgette and parsley stalks. Tip in the beans along with their liquid, the chopped tomatoes and tomato purée, then mix to combine. Add the stock, garlic granules, oregano and bay leaves. Mix, then cook on high for 3-4 hrs until the veg is tender and cooked.

2. 2

   Add the spaghetti 20 mins before the end of the cooking time, then add the kale and frozen peas 10 mins later. Continue to cook until the spaghetti and peas are tender. Drizzle over the olive oil and sprinkle over the parsley leaves and seeds, if using. Serve with crusty bread rolls, if you like.