Storecupboard Minestrone

 I had one of those mornings where I couldn't for the life of me decide what to cook for dinner this evening. I opened the fridge and it was there staring me in the face ...... all ( pretty much all ) the necessary essential parts of minestrone ish

Now, this was never going to be an authentic recipe but most of the component parts were there so off we went.

Ingredients

2 Large onions chopped

4 Carrots sliced

4 Cloves garlic chopped

4 Sticks Celery chopped

1 400g tin tomatoes

Half  a tube of tomato puree

1 Tablespoon dried Oregano

1 Tablespoon dried Marjoram

1 Tablespoon dried Parsley

1 400g tin butter beans / can use pasta

2 Vegetable stock cubes or pots

3 Bay leaves

Pepper to taste

Now, at this stage I normally fry all the veggies in olive oil and add to the stock pot but I just flung ( carefully of course ) the whole lot into my slow cooker, gave it a good stir and went out for the day.

I love these heritage carrots, the yellow ones are so sweet. Anyway, six hours later, I gave it a good stir and it was alarmingly good, it didn't need any more salt and had thickened up to a lovely stew consistency. Served with garlic bread it was the perfect supper for a snowy night.