Craving a bowl to beat the winter blues? This slow cooker soup does just the trick. Loaded with fresh veg and tortellini, it’s a wholesome family feed.
Ingredients
2 tbs olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 eggplant, coarsely chopped
2 tsp dried Italian herbs
1 tbs tomato paste
3 cups (750ml) vegetable stock
1 tbs red wine vinegar
1 tbs brown sugar
4 vine-ripened cherry tomatoes, coarsely chopped
285g jar whole piquillo peppers, drained, coarsely chopped
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Heat the oil in a large frying pan over medium-high heat. Add the onion, garlic and eggplant. Cook, stirring, for 4 mins or until tender. Transfer to a slow cooker.
Step 2
Add the herbs, tomato paste, stock, vinegar, sugar, tomato and peppers to the slow cooker. Season. Cover and cook for 2 hours on high (or 4 hours on low) or until the vegetables are tender.
Step 3
Add the tortellini. Cook, covered, for 20 mins. Add the zucchini and kale and stir until combined and heated through.
Step 4
Divide the soup among serving bowls. Top with pesto to serve.
285g jar whole piquillo peppers, drained, coarsely chopped
200g cheese tortellini
2 zucchini, thinly sliced
2 cups (60g) kale, trimmed, leaves chopped
1/3 cups (90g) Coles Basil Pesto
Method
Step 1
Heat the oil in a large frying pan over medium-high heat. Add the onion, garlic and eggplant. Cook, stirring, for 4 mins or until tender. Transfer to a slow cooker.
Step 2
Add the herbs, tomato paste, stock, vinegar, sugar, tomato and peppers to the slow cooker. Season. Cover and cook for 2 hours on high (or 4 hours on low) or until the vegetables are tender.
Step 3
Add the tortellini. Cook, covered, for 20 mins. Add the zucchini and kale and stir until combined and heated through.
Step 4
Divide the soup among serving bowls. Top with pesto to serve.
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