This tasty vegetable soup is the ultimate winter warmer. Load up the slow cooker with veggies, then let it work its magic.
Serves66
Cook time2 hr 45 mins2 hour 45 minutes
Prep time15 mins15 minutes
Ingredients
1/4 cup (60ml) olive oil
1 brown onion, coarsely chopped
2 carrots, peeled, halved, thinly sliced
2 celery sticks, thinly sliced
1 small fennel, halved, thinly sliced
2 garlic cloves, crushed
400g can diced tomatoes
8 cups (2L) salt-reduced vegetable stock
400g can cannellini beans, rinsed, drained
1.4kg butternut pumpkin, peeled, seeded, cut into 1.5cm pieces
375g Coles Spinach & Ricotta Agnolotti
1 bunch Tuscan kale or green kale, thick stems removed, leaves shredded
2 tbs pine nuts, toasted, chopped
1 lemon, zested
1 1/2 tbs finely chopped flat-leaf parsley
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat 1 tbs oil in a large deep frying pan over medium-high heat. Add onion, carrot, celery and fennel. Cook, stirring, for 10 mins or until vegetables are soft and light golden. Add the garlic and cook, stirring, for 1 min or until aromatic.
Step 2
Transfer the onion mixture to a slow cooker with tomato, stock, beans and pumpkin. Stir to combine. Cover and cook for 2 hours on high (or 4 hours on low) or until the vegetables soften. Stir in pasta and kale. Cover and cook for 30 mins on high or until the pasta is tender. Divide among serving bowls.
Step 3
Combine the pine nuts, lemon zest, parsley and remaining oil in a bowl. Spoon over the pasta mixture to serve.
