Ingredients
- 2 tablespoons olive oil
- 2 onions, chopped
- 2 garlic cloves, crushed
- 4 carrots, sliced
- 2 potatoes, chopped
- 2 celery stalks, finely chopped
- 4–6 leaves cavolo nero, roughly chopped
- 4 zucchini, sliced
- 3 tablespoons tomato paste
- Handful parsley, chopped
- 500 ml white wine
- 500 ml vegetable stock
- 180 g short pasta (ziti works well, as it can handle the longer cook)
To serve
- Shaved parmesan
- Pinch of chilli flakes (optional)
Method
Set the slow cooker to the sauté function. Add the oil and, when hot, add the onion, garlic, carrot, potato, celery, cavolo nero and zucchini and cook for at least 10 minutes, stirring until fragrant and the zucchini looks soft. Add the tomato paste and parsley and stir to coat. Next, add the wine and stock and give everything a good stir. Season, then close the lid and cook on low for 6–8 hours.
Add the pasta 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 chilli flakes, if using.