Minestrone Soup

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Preparation time30min
Cooking time8 hours on low 4 hours on high
Serves4-6 people


Minestrone Soup

Serves 4-6

2 teaspoons olive oil

1 clove garlic, crushed

200g prosciutto, chopped

1 celery stalk, finely chopped

1 carrot, finely chopped

1 zucchini, finely chopped

2 potatoes, cut into 2cm cubes

300g pumpkin, cut into 2cm cubes

800g can crushed tomatoes

6 cups chicken stock      

1 cup Italian-style soup mix

1 cup shredded cabbage

1 cup macaroni or similar small pasta

Shredded basil and parmesan cheese, to



Fresh Herb Dumplings

1 ½  cups self-raising flour

1/2 teaspoon salt

3 tablespoons butter

1 egg

2 tablespoons of finely chopped fresh herbs or 2 tablespoons dried herbs (parsley, marjoram, basil, thyme, oregano)

¾  cup milk 


Minestrone Soup

  1. Heat oil in a frypan, add the garlic, prosciutto, celery and carrot; cook, stirring, for about 15 minutes or until soft.
  2. Remove from pan and place in the slow cooker.
  3. Add the zucchini, potatoes, pumpkin, tomatoes, stock and soup mix to the slow cooker.
  4. Place the lid on. Using the Slow Cooker mode, cook on LOW for 8 hours or HIGH for 4 hours. Add the cabbage, pasta and balls of dumpling dough in the final 20 minutes of cooking.  Cook with the lid on.
  5. Serve minestrone topped with shaved parmesan and basil.

Note: Italian-style soup mix is a mixed bag of dried peas, beans and lentils. It can be bought from supermarkets.


Fresh Herb Dumplings

  1.  Sift flour and salt into mixing bowl.
  2. Rub butter in lightly with fingertips.
  3. Beat egg and mix with herbs and milk, add egg mixture to flour and mix to soft dough, scoop dough into ball shapes on top of minestrone.
  4. Cover and cook for 20 minutes.