Minestrone Soup In A Soup Maker​

This easy Minestrone Soup is a comforting, nutritious meal that’s packed with fresh veggies, pasta, and Italian herbs. Made in a soup maker, it’s quick and simple to prepare, perfect for busy days. Use pantry staples and common ingredients to customize this hearty, flavorful soup for your whole family.

Ingredients Needed

• 1 red onion, diced
• 1 white onion, diced
• 50g / 1.75 oz pasta shells, pre-cooked
• 1 carrot, diced
• 2 sticks celery, diced
• 1/4 small turnip or swede, diced
• 20 green beans, trimmed and cut into small pieces
• 1 cup / 150g frozen peas
• 1 potato, diced
• 200 ml / 3/4 cup passata
• 1 tsp basil puree
• 2 cloves garlic, minced
• 1 vegetable stock pot (plus 500 ml / 1 pint water to mix)
• Splash of balsamic vinegar
• 1/2 tsp sugar
• 1 pinch dried parsley & thyme
• 2 tsp tomato puree
• Salt & pepper, to taste

How To Make Minestrone Soup In A Soup Maker​

1. Prepare the stock: Dissolve the vegetable stock pot in 500 ml / 1 pint water and pour into the soup maker.
2. Prepare the vegetables: Trim the tops and bottoms of the green beans, peel the potato and carrot, and dice all vegetables.
3. Add ingredients: Place all liquid ingredients in the soup maker first, followed by the vegetables, pasta, and seasonings.
4. Cook: Run the “with pieces” program on the soup maker until the soup is heated and flavors are blended.
5. Serve and enjoy: Ladle into bowls and serve hot, adjusting seasoning to taste.

Recipe Tips

• Dice vegetables evenly: This ensures all veggies cook at the same rate, giving you a well-blended soup with perfect texture.
• Add liquids first: Pour the stock and passata into the soup maker before adding solid ingredients to help it heat and blend better.
• Use pre-cooked pasta: Adding already-cooked pasta keeps it from becoming mushy. You can add it towards the end if preferred.
• Let the soup rest for a few minutes: Allowing the soup to sit before serving helps the flavors meld, making each spoonful more delicious.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover Minestrone Soup cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
• Freeze: Allow the soup to cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months. Thaw it overnight in the fridge before reheating.
• Reheat: Pour the soup into a pot and heat on medium, stirring occasionally, for about 5-10 minutes or until fully heated through.

Nutrition Facts

Serving Size: 1 cup (240g)

• Calories: 127
• Total Fat: 3g
• Saturated Fat: 1g
• Cholesterol: 5mg
• Sodium: 691mg
• Potassium: 612mg
• Total Carbohydrate: 21g
• Dietary Fiber: 6g
• Sugars: 5g
• Protein: 5g

Try More Easy Soups:

• Chicken And Veg Soup Recipe UK​
• Mulligatawny Soup Recipe UK​
• Split Pea Soup Recipe UK​
• Red Lentil Soup Recipe UK​