15
Minestrone
Serves 4
Cooking time 30 minutes
This is a great soup recipe for using up left over vegetables from your fridge. For a
vegetarian alternative leave out the bacon
• 1 tbsp olive oil
• 2 rashers of bacon cut into slices
• 1 medium red onion, roughly chopped
• 1 small leek, roughly sliced
• 1 small carrot, cut into dice
• ½ stick of celery, sliced
• 1 small potato, peeled and diced
• ½ tsp dried oregano
• 1 clove garlic, chopped
• 1 tin, chopped tomatoes
• 400g hot vegetable stock
• 200g cannellini beans, rinsed and drained
• 1 handful of dried pasta shapes, approx 50g.
• 1 handful of curly kale
• Salt and ground black pepper
• Parmesan cheese
• Fresh basil leaves
1. Set your soup maker timer to 30 minutes and press the SIMMER/SAUTÉ button.
2. Wait 30 seconds for the cooking plate to heat and then add the oil.
3. Add the bacon and sauté for approx 2 minutes. Add the onion, leek, carrot, celery,
potato, oregano and garlic and sauté for approx 3 minutes until softened. Press the
STIR button now and again to stir the ingredients.
4. Add the tomatoes and stock and press the HIGH button.
5. Bring the soup to boil and then press the LOW button.
6. Add the pasta shapes, cannellini beans and the kale and finish cooking on the LOW
setting for the remainder of the time.
7. Blend the soup carefully so it remains chunky and serve sprinkled with the parmesan
cheese and torn basil leaves.
