Pasta & Minestrone Soup

Ingredients

• 1 cup dried black beans
• 1 cup dried red kidney beans

• 1 small onion, diced

• 4 cloves garlic, mined
• 1 can whole peeled tomatoes
• 1 litre vegetable stock

• 4 tablespoons tomato paste
• 1 whole fennel, diced
• 2 leeks
• 1 capsicum, diced

 

• 1 tablespoon oregano
• 1 tablespoon parsley
• 1 tablespoon basil

• 2 teaspoons chili flakes
• 1 tablespoon olive oil
• 2 teaspoons dried onion powder (optional)
• 2 teaspoons dried garlic powder (optional)
• 1 cup risoni pasta

 

Instructions

• Soak beans in some water overnight or pressure cook them with 4 cups of water for 40 minutes

• Slice the leek length-wise and soak in boiling hot water for 5 minutes

• Heat pan and fry onions, garlic, basil, oregano, parsley and chilli until onion is translucent
• In slow cooker, add stock, onion and garlic powder, leek, diced fennel, capsicum, crushed tomatoes, fried onions, garlic, herbs, chilli and tomato paste
• Add the pressure cooked beans, along with the water its cooked in as well

• Cook on low for 6 hours
• Boil risoni pasta till al-dente and then drain and toss in olive oil
• Once slow cooker is done, stir in pasta and serve with a little shredded cheese