Minestrone soup
Preparationtime
1,5 hours
Portions
4-6 people
Requirements
- 1 tbsp olive oil
- 1 onion, chopped
- 1 clove garlic, crushed
- 100 g pancetta or marbled bacon
- 2 carrots, chopped
- 2 stalks celery, chopped
- 400 g chopped canned tomatoes
- 400 g cannellini beans, drained
- 1 l vegetable stock
- 1/2 savoy cabbage, chopped
- 75 g pasta fusilli
Preparation
Heat the oil in a frying pan and fry the onion, garlic and pancetta for 5 to 10 minutes until golden brown (or use the inner pan of the slow-cooker if suitable for frying on any heat source). Add the carrot and celery and cook for a further 5 minutes. Add the tomato, beans, vegetable stock, cabbage and pasta and stir well. Pour everything into the slow-cooker and put the lid on. Turn on the slow-cooker and leave to cook for 1.5 hours on position LOW.
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