An easy to make, minestrone soup recipe that tastes 1000 times better then the store bought one! Packed full of fibre, micronutrients and protein makes it the perfect lunch or dinner winter meal. I made this in the slow cooker but you can also use a large soup pot as another option.
2 cans diced tomatoes
2 Tbsp tomato paste
1/4 cup sun-dried tomato pesto
4 cups vegetable stock or broth
2 cups water
2 carrots, chopped
4 stalks celery, chopped
1 large courgette, sliced
1 leek, sliced
1 onion, diced
3 cloves garlic, diced
1 Tbsp extra virgin olive oil
250g bacon, sliced into small squares
1 can kidney beans, drained and rinsed
1 tsp oregano
3 bay leaves
1 packet minestrone soup mix
- Heat the olive oil in a fry pan over medium heat and add the onion, garlic and bacon. Sauté for 5-7 minutes.
- Place everything in the slow cooker (including the bacon and onion mix) except the kidney beans for 5-6 hours on high.
- Add in the kidney beans and mix through. Cook for another 20 minutes.
- Serve warm topped with some grated parmesan or cheese and season to taste.