Souper Easy Slow Cooker Vegetarian Minestrone

2 tbs extra virgin olive oil

1 brown onion (diced)

1 x 425g can chickpeas (drained)

1 x 425g kidney beans (drained)

1 x 700g jar tomato passata

½ Bunch of Parsley – roughly chopped

1 zucchini (diced)

1 head of broccoli

2 carrots (diced)

2 Sebago potatoes (diced)

250g Fresh Green Beans, cut

1.5 cups of dried pasta of choice

1.5L Broth/Stock of Choice

Method

Pour olive oil, chickpeas, kidney beans, potatoes, carrots, onion passata and parsley in the slow cooker.  Pour the liquid into the slow cooker, covering the solid ingredients by roughly ½ inch (1.25 cm). Traditional soup recipes prepared on the stove will usually require much more liquid, but for slow cooker soups, you should only add just enough liquid to barely cover the ingredients.  Liquid won't evaporate in a slow cooker like it does in a stockpot, so if you add too much now, the finished soup might be too watery. Cover and cook on low for 7 hours (or high for 3 1/2 hours).

 Add zucchini, broccoli, beans and pasta. Increase heat to high. Cook for a further 1 hour or until pasta and zucchini are tender. Season. Serve soup topped with extra parsley.