Hearty Italian vegetable soup with everyone’s favorite pasta. Perfect way to use leftover vegetables to make the soup you will love. Delicious, juicy and creamy.
Hearty Italian vegetable soup with everyone’s favorite pasta. Perfect way to use leftover vegetables to make the soup you will love. Delicious, juicy and creamy.
Ingredients
2 OZ / 50 G Parmesan
14 OZ / 400 G Spanish onion
2 CLOVES garlic
1 OZ / 30 G bacon
2 TBSP butter
3.5 OZ / 100 G waxy potatoes
2.5 OZ / 70 G carrot
7 OZ / 200 G tomato
2 OZ / 50 G courgette
2 OZ / 50 G green beans
2 OZ / 60 G celery
42.25 OZ / 1200 ML vegetable stock
1 TBSP tomato purée
42.5 OZ / 120 G spaghetti
1/2 TSP salt
1/4 TSP pepper
Directions
Chop the parmesan into large pieces and add it to the mixing bowl and grate for 20 seconds / speed 9. Use spatula to scrape down the sides of the bowl and transfer the chopped parmesan to another bowl.
Peel the onions and garlic. Quarter the onions, add both to the mixing bowl and chop for 9 seconds / speed 6. Use spatula to scrape down the sides of the bowl.
Dice the bacon and add it together with the butter to the mixing bowl. Remove the measuring cup and cook for 4 minutes / 212°F|100°C / speed 1.
Peel and halve the potatoes and carrots. Wash and trim the tomatoes, courgette, beans and celery and cut into pieces. Put all the vegetables into the mixing bowl and chop for 5 seconds / speed 6.
Add the vegetable stock at room temperature and the tomato purée to the mixing bowl and cook for 15 minutes / 212°F|100°C / speed 1.
Break the spaghetti into small pieces and add them together with salt and pepper to the mixing bowl and cook until al dente for 10 minutes / 212°F|100°C / speed 1.
Divide the minestrone between deep bowls, drizzle with a little olive oil and serve sprinkled with parmesan. Enjoy your meal!
