Brilliant Minestrone recipe that will warm your cockles on a rainy winters day!
about 4 hours on medium
60g streaky bacon, chopped
1 large onion, finely chopped
1 garlic clove, finely chopped / crushed
3 sticks celery
300g peeled and cubed potatoes
2 medium carrots, peeled and diced
3 cabbage leaves, shredded
3 medium tomatoes, skinned and roughly chopped
1.25 litres chicken stock
1.5 tbsp tomato puree
1.5 tbsp worcestershire sauce
1.5 tbsp chopped parsley
75g pasta shells
Sea salt and freshly ground black pepper
Grated parmesan cheese
Melt the butter in a frying pan over a medium heat, then fry the bacon and vegetables until soft.
Mix the stock, bacon and vegetables into the slow cooker. Add all the other ingredients except the parsley, pasta shells and parmesan cheese.
Cook for 4 - 6 hours. Around an hour before serving, add the pasta shells and chopped parsley. Give it a stir, then taste and adjust the seasoning if necessary. If the soup is a little thin, then mix a tablespoon of cornflour with water into a paste and stir into the soup. Alternatively, cook the soup for 30-60 minutes on high with the lid off the slow cooker.