Recipe from Winter 2020 issue of True Natural Health

A lovely easy and warming slow cooker recipe for Winter.

Preparation time 15 minutes.   Cook on low 6 – 8 hours  



1 large red onion chopped

2 stalks celery, chopped

1 large carrot, chopped

150 gm green beans, cut into thirds

1 zucchini, sliced in strips

6 cups vegetable stock

1 cup fresh tomatoes, chopped

1 cup passata

1 cup cooked Borlotti beans

2 cloves garlic, crushed

1 tablespoon fresh parsley

1 teaspoon fresh oregano

½ tsp fresh thyme

Freshly ground black pepper

30 gm small pasta shells, cooked

100 gm spinach leaves.

Shaved parmesan to serve.



Combine all ingredients (except pasta and spinach) in a large slow cooker and cook on low for 6 – 7 hours. When cooked add pasta shells and spinach leaves and cook for a further 15 minutes.

Top with shaved parmesan and could serve with fresh bread.

Serves 4