Ingredients

The following ingredients have 4 Servings
  • 2 small onions (sliced)
  • 1 large field mushroom (sliced)
  • 1 courgette (chopped)
  • 500 g passata
  • 3 tbsp tomato puree
  • 400 g cannellini beans ((or white kidney beans) drained)
  • 500 g gnocchi
  • 1 tsp vegetable bouillon (stock) powder (I use Marigold)
  • pepper, to taste
  • 1 tsp dried oregano
  • fresh basil, to serve

Instruction

  • Place the onion, mushroom, courgette, cannellini beans and gnocchi in the slow cooker pot.
  • Add the passata, tomato puree, vegetable bouillon powder and stir well.
  • Add pepper to taste (passata is already salted so I don't add salt), then add the dried oregano.
  • Cook for around 3 hours on high, or around 6 hours on low.
  • Garnish with the fresh basil leaves, and serve.