1 large red onion chopped

2 stalks celery, chopped

1 large carrot, chopped

150 gm green beans, cut into thirds

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.



Combine all ingredients (except pasta and spinach) in a large slow cooker and cook on low for 1 hour. When cooked add pasta shells and spinach leaves and cook for a further 15 minutes.