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 bowl of goodness to make it feel like winter is just around the corner but that it is all going to be OK.
It will feed a family, add more pasta if you need to feed hungry teenagers, cue the focaccia or bread and enjoy. To make it vegetarian is completely easy, just omit the bacon and there you have it. Comforting midweek eating. (It will also stay really hot in the Thermomix bowl were you to make it in advance, then pick the kids up from soccer, piano lessons etc.)
Have you cooked any of our other tomato soup recipes? We have LOADS:
Fagoli al Pomodoro (Beans and Tomato)
Hearty Chickpea Minestrone Soup
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Need
- 4 cloves garlic
- 1 red onion halved
- 200 Grams bacon, diced
- 2 Tablespoons Extra Virgin Olive Oil (EVOO) BUY
- 1 x 400 Gram Crushed Tomatoes tinned
- 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 tinned
- 250 Grams Penne Pasta or other small pasta of choice, cooked al dente
- shaved parmesan and lemon zest to garnish
- a few flat leaf parsley leaves
- basil leaves
Do
- 1
Place garlic, onion, bacon and EVOO into Thermomix bowl and chop 3 sec/speed 6.
- 2
Scrape down sides of bowl and sauté 5 min/Varoma/ Reverse/speed 1.
- 3
Add all remaining ingredients except beans, pasta and garnishes.
- 4
Cook 20 min/100°C/Reverse/speed 1.
- 5
Add beans, stir through with spatula and allow to rest in the Thermomix bowl for at least 10 minutes prior to serving with the cooked pasta stirred through, the parmesan, lemon zest and herbs.
- 6
For a vegetarian option, omit the bacon. Add more veggies of choice, though this makes a lot.
