1 Clove Garlic, crushed
1 Large Leek, sliced
1 Large Carrot, finely chopped
1 Large Potato, finely chopped
1 Large Onion, finely chopped
2 Celery Sticks, thinly sliced
175g Cabbage, finely shredded
397g Canned Tomatoes (including juice)
Salt and Pepper to taste
1 litre Chicken Stock
2 Bay Leaves
50g Thin Cut Macaroni
Grated Parmesan Cheese
1). Saute the garlic, leek, carrot, potato, onion and celery in a saucepan with a little butter.
2). Add all the ingredients, except for the macaroni and cheese, and bring to the boil.
3). Pour this into the slow cooker and cook on high for 4-5 hours. (1 Step Auto 12-13 hours. Auto 5-10 hours.)
4). Remove the bay leaves 45 minutes before serving, and add the macaroni. Serve with the grated parmesan cheese.
Minestrone Soup December 13, 2008