Tag Archives: thermomix minestrone

A Minestrone Win!

Back in 2012 I tried the EDC minestrone recipe. I still don’t know what went wrong but suffice to say it was not a good end product!

I do love minestrone though so I decided to tweak the original recipe. I added some meat and added the pasta in last. What I like about this recipe is that you can adapt it any way you like. Add whatever veggies you want (great way to clean out the crisper!), or be lazy efficient like me and buy a packet of pre-chopped vegetables. I used beef ravioli this time, but you can use plain short pasta. Or omit the meat and use a cheese tortellini for a filling veggie option. I didn’t add the beans to my attempt here as I forgot to buy some, but have left it in the ingredient list so that the recipe is as close to an authentic minestrone as possible.¬†

Ingredients

1 onion, peeled and quartered
2-3 garlic cloves, peeled
2 chorizo sausages, cut into chunks
400g veggies of choice
Handful herbs of choice (there was some parsley in the mix veg so I didn’t bother with any extra)
400g tin diced/crushed tomatoes
50g tomato paste (I used a 50g sachet, but don’t imagine there would be any issue adding a bit more if you wanted)
Between 700g- 100g stock of choice, depending on how much ingredients you’ve added. I used veggie stock, and approx 800g took me to just under the ‘max’ line in the TMX bowl.
1 x 400g tin of preferred beans, drained
Pasta of choice
Parmesan to taste
Salt and pepper to taste

Method

– Chop the onion, garlic and chorizo for 3 secs/speed 6.
РSauté the mixture for 8 mins/100 degrees/reverse/speed 1.

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– Add everything else except for beans, pasta, parmesan and s&p, and cook for 23 mins/100 degrees/reverse/speed 1.

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– Add your beans in the last five minutes of cooking. Add salt and pepper to taste.
– Boil your pasta separately according to the packet instructions. Pop into a soup bowl and ladle the minestrone on top.
– Serve with lots of parmesan, and some crusty bread if you need to double up on the carbs.

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Minestrone

(Recipe taken from the EDC cookbook)

I went on a Thermomix soup rampage over the weekend, which I didn’t quite realise until I ended up having soup for lunch and dinner three days in a row. Menu planning not QUITE up to par this week.

Anyway, not sure if I missed something here, but even without cooking the pasta shells in the TMX, I could only manage to add about 400g of water to the bowl instead of the 750g the recipe calls for. So by the time I heated up the soup on the stove a couple of days later and added the pasta, there really wasn’t much liquid left and I basically ended up with a sloppy pasta dish. It tasted okay, but definitely not one of the better dishes I had made. Any advice?

Ingredients

Small handful parsley
A few basil leaves (didn’t bother)
1 onion peeled and halved
3 cloves garlic
50g olive oil
400g diced vegetables of choice
400g tin chopped tomatoes
400g tin of borlotti or cannelini beans, drained (I used a four bean mix)
2 tsp vegetable stock concentrate
750g water
50g sachet tomato paste
1 tbsp raw sugar
Sea salt to taste
130g pasta shells

Method

  • Place parsley (and basil) into your TMX bowl and chop for 3 seconds/speed 7. Set aside (I actually just went straight to the next step).

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  • Place onion, garlic and oil into the bowl and chop for 4 seconds/speed 6. Saute for 5 minutes/Varoma/speed 1.

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  • Add all remaining ingredients except peas if using (I wasn’t) and pasta shells, and cook for 15 minutes/100 degrees/Reverse/speed soft. This is where I realised that the bowl was too full to accommodate all the ingredients.
  • I added another 10 minutes to the heating time to ensure the beans were well-cooked, then popped the mixture into a pot for the next day.

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  • I cooked my pasta shells separately before adding in to the soup mix, but by that time there was only a small amount of liquid left. Edible, but not quite the hearty minestrone I was hoping for.

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