Preparation info
  • Serves


    • Difficulty


    • Ready in

      4 hr

Appears in
I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

  • About

This soup is full of fresh Mediterranean flavours. You can make it in advance and reheat it, but only add the thin pasta pieces just before serving – they become overcooked and mushy if left to sit too long in the hot broth.


  • 200 g/7 oz/1 cup dried cannellini beans, soaked in cold water for at least 8 hours


Bring a large, covered saucepan of unsalted water to the boil. Drain the beans and add them to the pan. Return to the boil and boil vigorously for 10 minutes. Drain and rinse the beans, then transfer them to the slow cooker.

Add all of the remaining ingredients, except the tomatoes and pasta, and season with pepper. Add extra stock to cover the beans, if necessary.

Cover the coo