Morphy Richards Slow Cooker Instructions Manual page 7

RECIPES
Soups
Minestrone soup
2.5 litres 4.5 litres
Butter 30g
Streaky bacon, chopped
60g
Onion, finely chopped 1 large
Clove garlic, crushed 1
Celery, chopped 3 sticks
Potatoes, peeled and cubed
300g
Carrots, peeled and diced
2 medium 2 large
Cabbage leaves, shredded
3
Tomatoes, skinned and roughly chopped
3 medium 4 large
Chicken stock 1.25 litres 2.25 litres
Tomato puree 1
1/2
Worcestershire sauce 1
1/2
Salt and freshly ground black pepper
Parsley, finely chopped
1
1/2
Pasta shells 75g
Parmesan cheese, grated
2-3 tbsp 3 tbsp
Method
Melt the butter in a pan and fry
bacon and vegetables until soft.
Make up stock and add stock,
bacon and vegetables to the crock
pot. Add remaining ingredients
except the parsley, pasta shells and
55g parmesan cheese. Place the crock
pot in the base unit, cover with lid
and cook for approx. 4-6 hours. 45
minutes before serving add the
pasta shells and parsley. Adjust the
seasoning if necessary and sprinkle
100g with parmesan cheese. Serve with
crusty french bread.
2 large
2
4 sticks
500g
4
tbsp 3 tbsp
tsp 3 tsp
tbsp 2 tbsp
150g
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