Thermomix Minestrone Food

THERMOMIX MINESTRONE

Thermomix Minestrone image

Adapted from a recipe called "Bron's Minestrone" found on StephBerg.com I listed the vegetables that I usually use, but really any are fine - just clear out the fridge using approximately 500 grams of vegetables (not including the onion and garlic)

Provided by Ex-Pat Mama

Categories Low Protein

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

200 g carrots
100 g celery
100 g red peppers
50 g peas
50 g green beans
50 g onions
1 garlic clove
50 g olive oil
250 g beef, cut into bite sized pieces
1000 g chicken stock
20 g tomato puree
50 g pasta, tiny shapes
salt and pepper
20 g parsley, chopped for garnish

Steps:

Place the vegetables (minus the peas, garlic and onion) into the TM bowl. Chop 5 seconds/speed 4. Tip out, add the peas and set aside.
Place garlic and onion in TM bowl. Mince 2 seconds/speed 5.
Add oil and meat. Cook 5 minutes/100 degrees/speed 2.
Add stock. Cook 8 minutes/100 degrees/speed 2.
Return all the vegetables, the tomato puree, pasta shapes, and salt and pepper to taste to the TM bowl. Cook 15 minutes/100 degrees/reverse/speed 1.
Pour into 4 bowls and top with the chopped parsley.

MINESTRONE SOUP

Minestrone Soup image

Cook up a pot of Ellie Krieger's healthy Minestrone Soup from Food Network, loaded with fresh veggies, pasta and herbs.

Provided by Ellie Krieger

Time 45m

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 tablespoons extra-virgin olive oil
1 large onion, diced
4 cloves garlic, minced
2 stalks celery, diced
1 large carrot, diced
1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
1 teaspoon dried oregano
1 teaspoon dried basil
Kosher salt and freshly ground pepper
1 28-ounce can no-salt-added diced tomatoes
1 14-ounce can crushed tomatoes
6 cups low-sodium chicken broth
1 15-ounce can low-sodium kidney beans, drained and rinsed
1 cup elbow pasta
1/3 cup finely grated parmesan cheese
2 tablespoons chopped fresh basil

Steps:

Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

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