This soup maker minestrone soup is comfort in a bowl. Combining the classic flavors of vegetables, pasta, and beans, it is perfect for busy weeknight dinners and meal-prep!
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I always make this soup whenever I am pressed for time. You know, those days when the kids need to be driven to their after-school activities, or when you’ve just gotten home from work and need something nutritious and delicious? I think you get me.
It beats any version you could ever get in a can, and uses easy, everyday ingredients.
my equipment
I used my Ninja Foodi Soup Maker and Blender, but feel free to use your favorite soup maker for this recipe.
ingredient notes
Here are the ingredients you will need:-
- Olive oil.
- Onion and garlic - Use red, white, or yellow onion.
- Tomatoes - I used pureed tomatoes, but canned or fresh diced tomatoes work too.
- Tomato paste.
- Vegetable stock - You can also use water.
- Other vegetables - Carrots, zucchini, celery ribs (stalks), and chopped green beans. Dice up your vegetables in equal sizes, so they cook evenly.
- Canned beans - Use cannellini beans, pinto, kidney beans, or borlotti beans.
- Herbs - We use some dry oregano and chopped parsley (to garnish).
- Red pepper chilli flakes (optional).
- Salt and pepper, to taste.
- Pasta.
- Grated Parmesan cheese -This is optional, we use it to garnish the soup.
Minestrone is versatile, so adapt it to the vegetables in season. There is really no right or wrong vegetables you can use.
If you have some Parmesan rinds, do add them to your soup maker for some extra flavor. I didn't have any in my fridge when making this recipe so I had to do without.
what type of pasta to use
You want to go for small-shaped pasta like ditalini, farfalle minis, or elbow macaroni.
Avoid long or large pasta shapes as these can overshadow the rest of the ingredients in the soup.
how to make it
We start by dicing the onion and mincing the garlic. If your soup maker has a chop function, simply add them to the jug and press chop.
If not, no worries—just dice them manually before adding.
Add oil to the soup maker, fit the lid, and press the sauté function. Let the onion and garlic cook for about 5 minutes, until translucent and fragrant.
Add pureed or diced tomatoes, tomato paste, and vegetable stock, then stir to combine.
Next, add the rest of the chopped vegetables. Follow this up with the beans. Since we are using canned beans, don't forget to rinse them thoroughly, to remove excess salt.
Select the chunky soup setting and cook for 20 minutes.
Add the pasta and cook for a further 8-10 minutes.
Spoon to bowls, garnish with grated Parmesan cheese (if using), and some chopped parsley. Serve hot.
quick tip
This tip is for those of you who, like me, prefer a thinner minestrone soup. Once cooked, add more vegetable stock or water if the soup becomes too thick, especially after adding the noodles.
To avoid exceeding the maximum fill line, I prefer transferring the soup to a pot before adjusting the thickness.
serving suggestions
- Crusty bread.
- Garlic bread.
- Grilled cheese sandwich.
- With a drizzle of pesto.
📖 Recipe
Soup Maker Minestrone Soup
Equipment
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 medium onion
- 2 cloves garlic
- 1 can pureed or diced tomatoes
- 1 tablespoon tomato paste
- 2 cups vegetable stock (approximately 470 ml)
- 2 medium carrots (diced)
- 100 grams chopped green beans - approximately 3.5 ounces
- 1 can kidney beans
- 1 small zucchini
- 1 celery stalk (diced)
- salt and pepper (to taste)
- 1 cup macaroni
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (use more or less, to taste)
- a handful chopped parsley (optional - to garnish)
- grated Parmesan cheese (optional - to garnish)
Instructions
- Add onion and garlic to your soup maker and press the chop function, if your soup maker has this function. If not, dice them separately before adding them to the soup maker.1 medium onion, 2 cloves garlic
- Add oil, fit the lid, press the saute function. Let the onion and garlic saute until translucent and fragrant, about 5 minutes.2 tablespoon extra virgin olive oil
- Add pureed or diced tomatoes, tomato paste, and vegetable stock, then stir to combine.1 can pureed or diced tomatoes, 1 tablespoon tomato paste, 2 cups vegetable stock (approximately 470 ml)
- Next, add carrots, green beans, kidney beans, zucchini, celery stalk, salt, and pepper. Stir to combine.2 medium carrots, 100 grams chopped green beans - approximately 3.5 ounces, 1 can kidney beans, 1 small zucchini, 1 celery stalk, salt and pepper
- Cover, select the chunky soup setting, and cook for 20 minutes.
- Once done, add the pasta, stir, and cook using the cook or chunky soup setting, for a further 8-10 minutes.1 cup macaroni
- Stir in oregano, and red pepper chili flakes. Check, and add more salt if necessary.1 teaspoon Italian seasoning, ½ teaspoon red pepper flakes
- Ladle into bowls, garnish with some chopped parsley and grated Parmesan cheese (optional), and serve.a handful chopped parsley
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