Summary
| Prep Time | 20 mins |
| Cook Time | 8 hrs |
| Total Time | 8 hrs 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 400 g tomato (s), chopped up with juice ( ml)
- 1 onion (s), chopped
- 2 clove (s) garlic, finely chopped
- 200 g soup veetables (carrots, celery, leek, parsley), cut into very small pieces
- 1 zucchini, finely diced
- 1 can kidney beans (400ml ), without liquid, rinsed off
- 100 g tomato paste
- 1 teaspoon, leveled salt
- 0.5 teaspoon ½ pepper
- 1 teaspoon basil, dried
- 1 teaspoon oregano, dried
- 1 teaspoon olive oil, the best
- ml 1,000 vegetable stock, seasoned
- 80 g noodles, (croissant noodles)
- Parmesan, freshly grated
Print Recipe
Pin Recipe Instructions
- The recipe is designed for a 3.5 L Crock Pot (CP).
- Add all ingredients to the CP except for the pasta and parmesan. Let simmer on the lowest setting (low) for about 7-8 hours. Now switch to the highest setting (high), add the pasta and stir everything well. Let simmer for about another hour until the noodles are soft. Season to taste and serve sprinkled with parmesan.
- Note: This dish can easily be prepared the day before.
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