Slow-Cooked Minestrone Soup
Place the onion, celery, green beans, courgettes, garlic and herbs into a large slow cooker pot. Add the tomatoes, vegetable stock, salt and pepper and stir well. Put the lid on and cook on the low setting for 5 hours or until the vegetables are tender.
Add the cannellini beans, spaghetti and shredded kale or cabbage and cook for a further 30–45 minutes or until the pasta is cooked.
Ladle into warmed bowls, scatter with shredded basil leaves and add a drizzle of olive oil.