Our Thermomix Minestrone Soup recipe is the perfect comfort food recipe and it can be ready to enjoy in around 30 minutes!
This soup can be adapted to use any leftover vegetables you have in your fridge or pantry, making it a budget friendly meal, and it can also be frozen for up to two months.
Our Minestrone Soup recipe couldn't be easier to make in your Thermomix. It take no time to prepare and you will end up with enough soup to feel 4 - 6 adults - depending on their appetites of course!
Why you will love this recipe:
- Budget friendly - you can substitute the vegetables in this soup for whatever you have in your fridge and pantry. We also like to add corn, peas, potatoes and even broccoli.
- Simple to prepare - after preparing your vegetables, there is very little prep required to make this soup. Simply let your Thermomix do all of the work!
- Versatile - add bacon or ham pieces to bulk up this recipe.
- Easy lunch - as this soup lasts for up to one week in the fridge, it makes a great lunch to simply reheat as needed.
- Freezer friendly - freeze this soup for up to two months.
Ingredients
Please note you will find a full list of ingredients and the cooking method in the recipe card below.
- Vegetable Stock - you can use either store bought stock or substitute for water and vegetable stock paste.
- Capsicum - you will need half.
- Zucchini
- Carrots
- Sweet Potato - peeled.
- Celery
- Beans - either fresh or frozen can be used.
- Brown Onion
- Garlic - either freshly crushed or minced garlic can be used.
- Crushed tomatoes
- Tomato Paste
- Cannellini Beans
- Macaroni Pasta - any type of small pasta can be used.
How to make Minestrone Soup in a Thermomix:
Step 1. Roughly chop the vegetables and set aside until needed.
Step 2. Grate the onion and garlic and cook.
Step 3. Add the vegetable pieces and grate until desired size is reached.
Step 4. Add the stock, crushed tomatoes and tomato paste and cook.
Step 5. Add the remaining ingredients and cook.
Step 6. Transfer the soup to bowls and top with freshly grated parmesan cheese to serve.
Recipe Hints and Tips:
- Substitute store bought vegetable stock with the same quantity of water with 30 grams of vegetable stock place added.
- Substitute the vegetables in this soup for whatever you have in your fridge and pantry. We also like to add corn, peas, potatoes and even broccoli. Frozen mixed vegetables can also be used. Please note you will not have to grate the vegetables if using these.
- You can use either fresh or frozen beans.
- For a meaty version, add finely chopped bacon or ham when adding the vegetable stock and tomatoes.
- This soup will last for up to one week in the fridge when stored in an airtight container.
- To make this soup not so thick, you can add extra water before the final cooking stage. Please ensure you don't exceed the maximum capacity level of your Thermomix.
- This soup can be frozen for up to two months.
Traditionally it does not however you can add diced bacon if you wish.
Yes, you can freeze soup for up to two months.
To reheat, place the soup in a saucepan and cook over a medium/low heat until warmed through. Alternatively place in a microwave safe bowl and cook for 1 -2 minutes.
You may also enjoy these recipes:
- Thermomix Tomato Soup
- Thermomix Dairy-Free Creamy Pumpkin Soup
- Thermomix Potato & Leek Soup
- Thermomix Chicken, Noodle & Corn Soup
- Thermomix Thai Pumpkin Soup
- Thermomix Sweet Potato & Pumpkin Soup
- Thermomix Chicken Soup
You can find all of our favourite Thermomix Soup Recipes here.
Thermomix Minestrone Soup Recipe
Equipment
- Thermomix
Ingredients
- 100 grams zucchini cut into 4cm pieces
- 120 grams carrot cut into 4cm pieces
- 80 grams celery cut into 4cm pieces
- 100 grams sweet potato peeled and cut into 4cm pieces
- 50 grams red capsicum cut into 4cm pieces.
- 100 grams brown onion halved
- 2 cloves garlic
- 10 grams olive oil
- 400 grams crushed tomatoes
- 50 grams tomato paste
- 800 grams vegetable stock see recipe notes
- 60 grams green beans cut into thirds
- 70 grams macaroni pasta
- 400 gram cannellini beans One tin - drained
Instructions
- Roughly chop the vegetables into ¾cm pieces and set aside until needed.
- Place the onion and garlic in Thermomix bowl and mix for 4 seconds, speed 5.
- Scrape down the sides of the bowl and add the olive oil. Cook for 3 minutes, 100 degrees, speed 2.
- Add the zucchini, carrot, celery, capsicum and sweet potato pieces into your Thermomix bowl and mix for 3 seconds, speed 5. Mix for a further 2 seconds on speed 5 if you want smaller vegetable pieces.
- Add the vegetable stock, crushed tomatoes and tomato paste and cook for 8 minutes, 100 degrees, speed 2, REVERSE.
- Add the pasta, green beans and cannellini beans and cook for a further 10 minutes, 100 degrees, speed 2, REVERSE.
Notes
- Substitute store bought vegetable stock with the same quantity of water with 30 grams of vegetable stock place added.
- Substitute the vegetables in this soup for whatever you have in your fridge and pantry. We also like to add corn, peas, potatoes and even broccoli. Frozen mixed vegetables can also be used. Please note you will not have to grate the vegetables if using these.
- You can use either fresh or frozen beans.
- For a meaty version, add finely chopped bacon or ham when adding the vegetable stock and tomatoes.
- This soup will last for up to one week in the fridge when stored in an airtight container.
- To make this soup not so thick, you can add extra water before the final cooking stage. Please ensure you don't exceed the maximum capacity level of your Thermomix.
- This soup can be frozen for up to two months.
Nutrition
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Barbara says
This recipe was so easy and I used up whatever I had in the fridge and freezer. Thank you, was so delicious x
Annika says
So quick and easy to make and tastes delicious!