The night before cooking, place the Mediterranean Soup Mix in a large saucepan and cover with water.  Leave to soak overnight.  In the morning, drain the water, refill with fresh water then bring to the boil for 10 minutes to parboil the beans.  Drain and set aside.

In a frypan (or the slow cooker if it can be used on direct heat), heat the olive oil and fry the onion until translucent, then add the bacon and garlic.  Cook until the bacon starts to brown.

Add the tomato paste to the frypan and cook for a further minute.  Scrape this bacon mix into the slow cooker.

To the frypan, add ½ cup water and scrape the bottom to release the brown bits which are full of flavour.  Pour this into the slow cooker as well.

Add all of the remaining ingredients to the slow cooker, except the pasta.  Also add the parboiled soup mix.

Cook on high for 8 hours.

The uncooked pasta can be added to the slow cooker in the last hour but it will thicken the liquid.  If you prefer a thinner soup, cook the pasta separately and add it to the soup in the last 10 minutes.

Season to taste.  Serve with freshly grated parmesan and crusty bread.

TIPS:

Cook on the Stove Top: Fry the onion, garlic and bacon in a large saucepan then add all other ingredients (except pasta).  Bring to the boil then reduce to a low simmer for 2 to 3 hours or until everything is tender.  Add more liquid if needed and then pasta in the last 10 minutes.

Vegetarian Option: Swap the bacon for sweet potato and spinach.  Use vegetable stock and add herbs such as rosemary, oregano and thyme or a few chilli flakes.

Add Leftover Vegetables: This is a great way to use any that are getting past their prime.  Add spinach and cabbage in the last hour of cooking.

Choice of Pasta: We used our Torchio durum wheat pasta but you could swap for a gluten free option or use our Zoo Pasta for the kids.

Freezing: This freezes well but it’s best not to add pasta prior to freezing as it will soak up the liquid.  Instead, add fresh pasta just before serving.