I do love a pot of minestrone. THIS one, is soooo good. As I am writing this, I have decided to add this to my menu for the week ahead. It has cooled down a little on my side of the world, and this is just the comforting ticket to make it feel like winter is just around the corner but that it is all going to be OK.
It will feed quite a few and we have photographed it in a similar insulated pot to our very popular ThermoPot, which actually keeps everything hot for up to eight hours. I am talking scalding, piping ready to serve hot.
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Need
- 1 Handful Italian parsley
- 4 cloves garlic
- 1 red onion, halved
- 200 Grams bacon, diced
- 2 Tablespoons Extra Virgin Olive Oil (EVOO) BUY
- 1 x 400 Gram tin chopped tomatoes
- 700 Grams liquid stock of choice
- 2 stalks celery, sliced
- A few mushrooms, sliced
- 1 carrot, diced
- 1 potato, diced
- 1 Tablespoon coconut sugar
- 1 Tablespoon Balsamic Vinegar
- 100 Grams tomato paste
- 1 x 400 Gram Red Kidney Beans
- 250 Grams Penne Pasta or other small pasta of choice
- Finely grated Parmesan and lemon zest to garnish
Do
- 1
Place parsley into Thermomix bowl and chop 3 sec/speed 7. Remove and set aside.
- 2
Place garlic, onion, bacon and EVOO into Thermomix bowl and chop 3 sec/speed 6.
- 3
Scrape down sides of bowl and sauté 5 min/Varoma/ Reverse/speed 1.
- 4
Add all remaining ingredients except beans, pasta and garnishes.
- 5
Cook 20 min/100°C/Reverse/speed 1.
- 6
Add pasta and cook for the time specified on the pasta package, 100°C/Reverse/speed 1.
- 7
Add beans, stir through with spatula and allow to rest in the Thermomix bowl for at least 10 minutes prior to serving with the chopped parsley, cheese and lemon zest.
- 8
For a vegetarian option, omit the bacon. Add more veggies of choice, though this makes a lot.
