I have just traded 26° in phoenix for wet snow and 2° in guernsey, so time to get winter soups cooking. Minestrone is the ultimate meal in a bowl and this Thermomix adaptation is perfect. I spotted a packet of quick cook minestrone mix in waitrose- it includes spelt, barley, pasta, lentils and dried peas. You don’t need to buy the packet if you have all of these in the cupboard.
Make your own stock – it does make all the difference. If you are Thermomix owner you have probably made your own stock paste.
- 80g Parmesan, for serving – drop onto running blades sp 10. Great way to use up Parmesan rind.
- 3 cloves garlic
- 100g onion
- 100g leek
- 40g olive oil
- 300g mixed vegetables of your choice- carrots, celery, courgettes, pumpkin, potatoes. (Personally I don’t use potatoes as I dislike the consistency when they go starchy)
- Tin tomatoes
- Tin kidney beans. You can add other types of beans, just substitute for some of the vegetables above.
- 1 litre chicken or vegetable stock
- 2 bay leaves
- 120 g short pasta. I used the same quantity of Waitrose minestrone mix.
- Seasoning to taste.
Drop garlic cloves onto running blades, sp 10.
Chop onion and leek 5 seconds sp7
Add olive oil and sauté 3 minutes, 120°, sp1
Add other vegetables which need chopping ( not kidney or other beans, or tinned tomatoes) and chop 6 seconds sp4
Add stock and bay leaves and cook 15 minutes, 100° reverse blade sp1
Add, seasoning, pasta or a lentil/pasta/barley mix and cook for 10 minutes, reverse action, sp1.
Serve with grated Parmesan and torn basil.
Stay warm and eat comfort food!