Crockpot Minestrone Soup Recipe

Ingredients

• 1 3/4 cup dried beans (see Notes 1 and 2)
• 1 tablespoon extra virgin olive oil
• 1 onion (finely diced)
• 2 garlic cloves (finely chopped or crushed)
• 1 cup diced bacon
• 1 cup water
• 2 carrots (peeled and diced)
• 1 potato (peeled and diced)
• 2 celery sticks (diced)
• 1 zucchini (diced)
• 1 cup sweet potato (diced)
• 3 cups water (extra)
• 3 cups chicken stock
• 1/2 cup tomato puree (passata)
• 2 bayleaves
• 1 parmesan rind
• black pepper (freshly ground)
• 1/2 cup dried pasta (optional, see Note 3)

Instructions

1. 1

   Place the beans into a large pot and cover generously with water. Soak overnight. The next day, bring to the boil and boil continuously for 10 minutes. Drain and set aside for use later.

2. 2

   In a frying pan, heat the oil over medium heat.

3. 3

   Fry the onion and garlic until translucent.

4. 4

   Add the bacon. Cook until starting to brown.

5. 5

   Scrape onion/bacon mixture into slow cooker bowl.

6. 6

   Return pan to heat, add 1 cup water and stir to scrape up the browned bits on the bottom of the pan.

7. 7

   Tip this water along with all the flavoursome browned bits into the slow cooker bowl.

8. 8

   Add remaining ingredients (including the cooked beans) except for pasta.

9. 9

   Cook on high for 8 hours

10. 10

    About 1 hour before the soup is done, add the pasta and stir well. Taste and adjust seasoning.

11. 11

    Serve with a generous grating of Parmesan cheese

12. 12

    --- Stove Top Version ---

13. 13

    Simply fry onion, garlic and bacon in a large saucepan.

14. 14

    Add remaining ingredients (except pasta) and bring to the boil. Skim if necessary.

15. 15

    Reduce heat and simmer gently, covered for 2-3 hours or until beans are tender and lentils and split peas have broken down.

16. 16

    Add pasta in the last 10 minutes.