Minestrone Soup

Serves: 2

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  • 250 grams Slendier Spaghetti
  • 2 Cloves of Garlic (crushed)
  • 1 Small Red Onion (diced)
  • 1 cup(s) Vegetable Stock (reduced salt, gluten free)
  • 2 cup(s) Water
  • ½ cup(s) Crushed Tomatoes
  • 1 cup(s) Canellini Beans (canned)
  • ½ cup(s) Frozen Peas
  • 1 Celery Stalk (sliced)
  • 1 Small Carrot (sliced)
  • 1 Small Parnsip (sliced)
  • 1 Bay Leaf
  • ½ teaspoon(s) Ground Black Pepper
  • ¼ teaspoon(s) Dried Oregano

Side dish

  • 1 tablespoon(s) Fresh Parsley (chopped) if desired
  • 1 tablespoon(s) Grated Parmesan if desired


  1. Prepare Slendier Spaghetti as per instruction on pack. Once prepared cut Slendier Spaghetti cut into 3cm-5cm lengths (use kitchen scissors)
  2. Place all ingredients into slow cooker and gently stir. Cover and set on low setting. Cook for 7 to 8 hours
  3. Once cooked garnish with fresh herbs or parmesan if desired

For a warm and filling soup that’s perfect alongside a slice of crusty bread and roaring fire, you can’t go past this one-pot wonder. Minestrone soup is the epitome of Italian soups and so full of flavour is this recipe that you’ll be wanting to tuck into it all year round. Made with Slendier Spaghetti Style, it’s just 227 calories per serve.

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