Slow cooker vegetable minestrone | Women's Weekly Food

Ingredients

• 3 cloves garlic, crushed
• 1 medium brown onion (150g), chopped finely
• 1 stalk celery (150g), trimmed, chopped finely
• 1 medium carrot (120g), chopped finely
• 2 cups (500ml) vegetable stock
• 1 tablespoon tomato paste
• 400 grams (13 ounce) canned crushed tomatoes
• 400 grams (12½ ounces) canned cannellini beans, drained, rinsed
• 2 cups (500ml) water, approximately
• 3/4 cup (100g) dried small pasta tubes
• 150 grams (4½ ounces) green beans, trimmed, cut into 3cm (1¼-inch) lengths
• 1/2 cup (60g) frozen green peas
• 1/4 small cabbage (300g), shredded finely
• 1/3 cup (25g) finely grated parmesan
• 1/2 cup loosely packed small fresh flat-leaf parsley leaves