Minestrone Soup

Prep. Time: 15 min
Cook Time: 30min
Serves: 4

INGREDIENTS

  • 150g (1 medium) Brown Onion

  • 3 Garlic Cloves

  • 1 tsp dried Basil

  • 1 tsp dried Oregano

  • 15g (1 Tbsp) Olive Oil

  • 140g (½) Zucchini

  • 225g (5 sticks) Celery

  • 200g (2 medium) Carrots

  • 220g (1 medium) Potato

  • 40g (2 Tbsp) Vegetable Stock Paste

  • ½ tsp ground Black Pepper

  • 15g (1 Tbsp) Organic Tamari

  • 800ml Filtered Water (790g = to the MAX line in the TM)

  • 20g (1 Tbsp) Tomato Paste

  • 1 x 400g tinned Diced Tomatoes

  • 15g (1 Tbsp) French Style Lentils

  • 15g (1 Tbsp) Red Split Lentils

DIRECTIONS

Traditional
Peel and finely dice the onion and garlic and add to a large saucepan. Add the dried herbs and oil. Sauté on a low heat for 5 MIN.

 Dice the vegetables into small 1cm cubes, and place in the saucepan. Stir to combine. Add the remaining ingredients. Bring to the boil, then reduce the heat and simmer for 25 MIN

Thermomix
Peel the onion and garlic. Cut the onion in half add to the TM bowl along with the garlic. Chop for 4 SEC / SP 5. Scrape down the sides of the bowl.

Add the dried herbs and oil. Sauté 3 MIN / VAROMA / SP 1. Roughly cut the zucchini, celery, carrots and potatoes. Add them to the TM bowl. Chop for 10 SEC / SP 4. Scrape down the sides of the TM bowl.

Add the remaining ingredients (make sure the water does not go over the max line). Cook for 25 MIN / 100°C /REVERSE / SP 1.

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Serve into bowls and enjoy.

NOTES

This soup freezes beautifully too for up to 1 month. Store in an air tight container.

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