Pesto Minestrone Soup

• порції: 4
• загальний час: 4 hours 35 minutes

Інгредієнти

2 carrots, finely diced

2 celery sticks, finely diced

1 onion, diced

2 tbsp garlic purée

2 tbsp dried mixed Italian herbs

800ml vegetable stock

500g passata

400g tin of kidney beans, drained and rinsed

150g dried macaroni

200g baby spinach

70g red pesto

Salt and ground black pepper

Напрямки

Add the carrots, celery, onion, garlic purée and dried mixed herbs to your slow cooker, then pour in the stock and passata, season with salt and pepper and mix well. Cook on high for 4 hours, or on low for 6 hours, until the vegetables are tender.

Add the beans and macaroni, then cook on high for 30 minutes, until the pasta is cooked.

Stir through the spinach until just wilted, then swirl in the red pesto just before serving.

Нотатки

Hearty and wholesome, and exactly what you need on a cold day. This recipe makes a lot, so scale it down if needed, but the leftovers keep brilliantly in the fridge for up to 3 days. It's best enjoyed with some crusty bread to dunk. A sprinkle of Parmesan never hurts either.

CALORIES PER SERVING 373

PROTEIN PER SERVING 13.4g

Don't overfill your slow cooker, as the vegetables won't cook evenly - it should not be more than two-thirds full, so scale the recipe down if needed.

Meal prepping? Simply reheat in the microwave.

You can up the protein by adding some cooked chicken or an extra tin of beans.