It’s been a while since I’ve added any new veggie recipes to the blog, but I’ve been experimenting with my new slow cooker over the last couple of months and thought I’d share with you a delicious recipe that I’ve adapted from one I originally found in Slow Cooking for Vegetarians. With most of the recipes I try, I tend to find they need a fair bit of tweaking in order to work for us. This recipe is for a lovely thick soup/pasta casserole which when served with fresh bread is absolutely delicious!

Ingredients:

A little olive oil (for frying the onion and garlic)
1 onion (white)
2 cloves garlic
2 tins chopped tomatos
1 tin butterbeans
1 tin/jar of artichoke hearts
900ml of vegetable stock – I use 6 veggie oxo cubes in 900ml of water as I like it very strong
2 tspn dried Thyme
3-4 handfuls of pasta (I like to use mini pasta bows)

How to cook:

1. Chop the onion and garlic and fry for a few minutes in olive oil until they are just softened but not browned

Fry onion and garlic until just softened and not brown

2. Add in the stock, tomatos, drained butterbeans, drained artichoke hearts, thyme and season with some black pepper

3. Bring just to boil and then transfer to slow cooker and cook on low for around 5-6 hours

Pop in slow cooker and then relax for 5-6 hours!

4. Half an hour before serving, chuck in the pasta, stir and bump up to high setting

And that’s it! Serve in bowls with fresh, warm bread and butter! Sprinkle a little grated cheese on top to garnish if you like! Zara and Oscar love it!

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