Slow Cooker Minestrone Soup

June 04, 2025

Ingredients (Serves 6)

INGREDIENTS 

• 1 tablespoon Olive Oil
• 150-200g chopped bacon
• 1 brown onion
• 2-4 cloves of garlic minced
• 3 Stalks Celery Chopped
• 2 Small Carrots Diced
• 1 Zucchini Chopped (Add at the end with 1hr cooking time left) 
• 2 White Potatoes Diced 
• 800g (2 tins) crushed or diced tomatoes 
• 3 cups Gourmet Granny’s Chicken Stock (TIP - Fold over the top of the stock packet with the 1 cup left in there and clip closed - keep this for the upcoming pumpkin soup recipe! - or to store for up to 6 months freeze in an ice cube tray then place into airtight container in freezer) 
• 3 tablespoons tomato paste
• 2 teaspoon Worcestershire sauce
• 400g (1 tin) kidney beans 
• 1 cup small pasta (small shells or baby macaroni)
• Salt and Pepper to taste

Instructions

Step 1: 
Heat oil in a fry pan (or in slow cooker if you have sear mode) add bacon and cook until browned. Add onion and garlic and fry until translucent. 

Step 2:
Add Celery, Carrot and Potato and fry off for a few minutes to coat them in flavour. 

Step 3:
Move the bacon and veggies into your slow cooker bowl. Add crushed tomatoes, chicken stock, tomato paste, Worcestershire sauce, kidney beans, salt and pepper and stir together. 

Step 4:
Set to low heat for 7-8hrs or High heat for 4-5hrs (Check every couple of hours as time varies by machine) 

Step 5:
With 1 hour left on the cooking time, add the Pasta and Zucchini and mix in well. 

Step 6:
Serve with a sprinkle or Parmesan cheese and some warm crusty bread. 

** Tip: Want to make it even heartier? Stir in some cooked shredded chicken

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