This Thermomix Minestrone Soup is rich and hearty and full of vegetables and goodness. Perfect for a cold winters day.
Minestrone is a hearty Italian soup with a tomato base, filled with vegetables and bulked out with some beans and pasta.
It's a full meal in a bowl and perfect for a cold winters day.
There are no fixed rules when it comes to minestrone soup as it is designed to use up seasonal vegetables and store cupboard ingredients, so anything goes!
Feel free to substitute the vegetables and leave out anything you don't like or don't have.
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Ingredients for Minestrone
This minestrone soup is ideal for using up any vegetables you may have left over in the vegetable drawer of your fridge.
Add in some store cupboard ingredients like canned tomatoes, beans and pasta and you have a delicious homemade soup!
- Vegetables - traditionally minestrone soup used up all your leftover vegetables, so anything goes really. My recipe uses celery, carrot, zucchini, potato, green beans and spinach. But you could also add pumpkin, sweet potato, capsicum...
- Chopped tinned tomatoes
- Tomato paste
- Dried oregano - you could also use fresh herbs, or mixed dried Italian herbs
- Stock - I usually use either homemade bone broth or stock made using my Thermomix chicken stock paste. For a vegetarian soup, obviously use vegetable stock.
- Canned cannelini beans - you can substitute with kidney beans or borlotti beans.
- Small pasta - use macaroni or ditalini or something similar.
- Freshly grated parmesan and freshly chopped parsley to serve.
How to make Minestrone in the Thermomix
This Thermomix soup does require a little preparation before cooking in the Thermomix. As the Thermomix is unable to dice vegetables, this needs to be done by hand before you start.
After that it is all over to the Thermomix!
Start by dicing all the vegetables by hand to around 2cm cubes. This size allows them to cook through but remain al dente and not disintegrate or go all mushy.
Next use the Thermomix to chop and saute the onion and garlic, before adding the tomatoes, stock, tomato paste and chopped vegetables to the bowl. Cook for 15 minutes.
Remember to use the REVERSE mode, or your vegetables will end up getting chopped up to a mush.
Next add the beans, pasta and spinach and cook for a further 10 minutes (again in REVERSE mode).
Serve in bowls with freshly grated parmesan and freshly chopped parsley leaves.
FAQs and Top Tips
If you have leftover minestrone soup, store it in an airtight container in the fridge for up to 5 days.
You can reheat this soup either on the stove top or in the microwave. It does tend to be thicker after chilling so you might want to add a little extra stock when reheating.
If you plan on freezing minestrone it is best not to add the pasta to the soup. Pasta does not freeze and reheat well, so is best added when you are reheating the soup. Store it in an airtight container in the freezer for up to 3 months.
- 1 stick celery
- 1 carrot
- 1 zucchini
- 1 potato
- 80g green beans
- 1 onion, peeled and quartered
- 3 cloves garlic
- 40g olive oil
- 1 x 400g can chopped tomatoes
- 50g tomato paste
- 500g stock
- ½ tsp dried oregano
- ¼ tsp freshly ground black pepper
- 1 x 400g can cannellini beans
- 80g small pasta - eg macaroni or ditalini
- 60g baby spinach leaves
- Freshly grated parmesan and freshly chopped parsley leaves to serve
- Chop the celery, carrot, zucchini and potato into 2cm cubes. Set aside.
- Cut the green beans into 2cm pieces. Set aside with the other vegetables.
- Add the onion and garlic to the Thermomix bowl. Chop for 3 seconds / speed 7.
- Add the olive oil to the bowl and saute for 3 minutes / Varoma / speed 1.
- Add the canned tomatoes, tomato paste, stock, oregano, black pepper and chopped vegetables to the bowl. Cook for 15 minutes / 100 degrees / REVERSE / speed 1.
- Add the beans, pasta and baby spinach to the bowl (you might need to push the spinach down into the sauce with a spatula). Cook for 10 minutes / 100 degrees / REVERSE / speed 1.
- Serve in bowls sprinkled with freshly grated parmesan and freshly chopped parsley leaves.
1. You can use any vegetables you like in this recipe so feel free to use up whatever is in the fridge. The total amount should be around 400g.
3. You can substitute cannellini beans with kidney beans or borlotti beans.
Amount Per Serving: Calories: 479Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 5mgSodium: 588mgCarbohydrates: 73gFiber: 11gSugar: 11gProtein: 20g