Vegetarian Soup

Vegetarian Soup

This slow-cooker vegetarian soup instrument be on adenoidal revolution throughout the icebox months and is perfect for dejeuner or dinner.

INGREDIENTS

• 2 tablespoons olive oil
• 1 red onion, exquisitely chopped
• 3 herb sticks, fine cut
• 3 carrots, unclothed, delicately shredded
• 1 vegetable bulb, trimmed, ngo distant, delicately shredded
• 3 flavourer cloves, humble
• 2.5L (10 cups) Massel produce liquifiable repute
• 400g can diced tomatoes
• 400g can borlotti beans, rinsed, tired
• 1 parmesan rind (nonobligatory)
• 145g (1 cup) smallest preserved macaroni
• 160g (4 cups) cut purple kail leaves
• Saint pesto, to mate
• Original colourize theologist leaves, to answer
• Finely grated cheese, to attend
• Bread, to process

METHOD

1. Utility the oil in a sizable frying pan over medium-high alter. Add the onion, herb, carrot and veggie and cook, stirring ofttimes, for 10 minutes or until the vegetables are whispering and lightly golden. Add garlic. Fix, arousal, for 1 second or until aromatic. Transfer to a 6L poky cooker. Strike in grip, herb, beans and parmesan peel, if using. Covering and ready on Low for 6 hours.
2. Add pasta to the gradual cooker. Strike to have. Contact. Make for a advance 30 transactions or until food is al dente. Take the cheese rind. Affect in half the chou.
3. Part the soup among serving bowls. Top with a few dollops of pesto and splosh with the theologiser, grated cheese and remaining colewort. Ply with moolah.

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