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Slow cooker 12-plant minestrone

A bowl of slow cooker 12-plant minestrone

Slow cooker 12-plant minestrone

Name: Slow cooker 12-plant minestrone
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 8
Ingredients: 1 onion finely chopped; 2 celery sticks finely chopped; 1 large carrot finely chopped; 1 courgette grated; 5g parsley leaves and stalks separated, both finely chopped; 400g can mixed beans; 400g can chopped tomatoes; 1 tbsp tomato purée; 1 litre hot vegetable stock; 2 tsp garlic granules; 1 tbsp dried oregano; 2 bay leaves; 150g wholemeal spaghetti broken into small pieces; 100g kale or cavolo nero, tough stalks removed, leaves sliced; 150g frozen peas; 2 tbsp olive oil; handful of seeds such as pumpkin and sesame seeds (optional); crusty bread rolls to serve (optional)

Samuel Goldsmith

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Serves 6 - 8

Easy

Prep: 30 mins

Cook: 3 hrs - 4 hrs

A star rating of 4 out of 5.5 ratingsRate

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Up your weekly plant intake with this veg-packed soup. In theory, this could even achieve closer to 14 plant points, if you add different seeds

Dairy-free

Egg-free

Healthy

High-fibre

Low calorie

Low fat

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 onion

finely chopped
2 celery sticks

finely chopped
1 large carrot

finely chopped
1 courgette

grated
5g parsley

leaves and stalks separated, both finely chopped
400g can mixed beans
400g can chopped tomatoes
1 tbsp tomato purée
1 litre hot vegetable stock
2 tsp garlic granules
1 tbsp dried oregano
2 bay leaves
150g wholemeal spaghetti

broken into small pieces
100g kale

or cavolo nero, tough stalks removed, leaves sliced
150g frozen peas
2 tbsp olive oil
handful of seeds

such as pumpkin and sesame seeds (optional)
crusty bread rolls

to serve (optional)

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Nutrition: Per serving (8)

kcal189
fat4g
saturates1g
carbs23g
sugars6g
fibre9g
protein11g
salt0.77g

Method

step 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.
step 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.

Recipe from Good Food magazine, May 2026

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A star rating of 4 out of 5.5 ratings

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