Minestrone Crockpot Soup

Minestrone Soup Recipe

• 1 small fennel bulb, chopped
• 1 onion, peeled and chopped
• 2 carrots, peeled and chopped
• 3 sticks of celery, finely chopped
• 1 courgette, chopped
• 250g broccoli, stalks removed and cut into small florets
• 2 cloves of garlic, crushed
• 6 cups water
• 4 chicken stock cubes
• 2 x 400g cans of chopped tomatoes with juice
• 1 can of kidney beans, rinsed and drained
• 6 rashers of back bacon, finely chopped
• 4 tablespoons tomato paste
• 3 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• Salt and freshly ground black pepper
• 1 cup of elbow macaroni
• Parmesan cheese

Place all the ingredients in the crockpot/slow cooker except the Parmesan cheese. Mix until well combined.

Cover and cook on LOW for 6-7 hours or until vegetables and macaroni are soft.

Serve the Crockpot Minestrone Soup garnished with shavings of Parmesan cheese.

Serves 6

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