So, the list of ingredients below is only a guide; this soup exists for using up leftovers. That is how the Italians run with it, and how you should too. The pasta added at the end makes it gloriously starchy and a bit thick and luscious. A squeeze of lemon juice to finish never hurt anyone, either. Often, sausage and cream are also added, but here, I’ve kept it packed full of veg, and it is just as flavoursome.
Ingredients 17
2 tbsp olive oil
2 onions, chopped
2 cloves garlic, crushed
4 carrots, sliced
2 waxy potatoes, chopped
2 stalks celery, finely chopped
4 ‒ 6 leaves cavolo nero, roughly chopped
4 zucchini (courgettes), sliced
3 tbsp tomato paste, concentrated purée
Handful flat-leaf parsley, chopped
500 ml white wine
500 ml vegetable stock
salt, to season
ground black pepper, to season
180 g short pasta
To Serve
Shaved parmesan
Pinch chilli flakes, optional
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Method 4
Set the slow cooker to the sauté function. Add the and, when hot, add the , , , , , and . Cook for at least 10 minutes, stirring until fragrant and the zucchini looks soft.
Add the and and stir to coat. Next, add the and and give everything a good stir. Season with salt and pepper, then close the lid and cook on low for 6–8 hours.
Add the and cook for another hour. Check it at this point, as it may need a little longer. When the pasta is cooked, pour the soup into bowls.
Top with salt and pepper and a generous amount of shaved parmesan and , if using.
