Farmhouse Italian Soupmaker Soup (Minestrone)
Robert’s a big fan of minestrone soup so when he decided to make his own version in our soupmaker, it seemed a good idea. Because it was a little different from the classic minestrone, he decided to call it Farmhouse Italian Soup instead. It still has the classic minestrone look and the whole pasta thing though, so don’t worry!
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What is minestrone soup?
Traditional minestrone is an Italian soup that includes pasta of various types or sometimes rice. There’s no set recipe for it but common ingredients include tomatoes, stock, carrots, onions, celery and beans. You can make it with or without meat and use vegetables that are in season if you like.
Minestrone soup has been around a long time back in the Roman times when often there wasn’t a lot of meat around, so a soup made from whatever vegetables were available was common – hence a lack of a real clear recipe. As the cookbook became a thing back in 30AD, a soup was included that was a lot like what we know of as minestrone. There are even specialist types now such as minestrone
Can you use frozen sweetcorn?
Recipe notes
Our Farmhouse Italian Soup was made with a bit more than the classic minestrone, hence its name. We used small pasta shells, but you can use whatever pasta you like. And this is also a vegetarian recipe because we used vegetable stock rather than a meat based one.
We made it in the soupmaker with the ‘with pieces’ setting but if you want a smooth soup, leave the pasta out until it is cooked, blend it thoroughly then add the cooked pasta before serving. We also used basil paste (like garlic puree but made with basil) but you could just add fresh basil if you can’t get it.
Farmhouse Italian Soupmaker Soup
Ingredients
- 1 red onion
- 1 white onion
- 50g pasta shells (precooked)
- 1 carrot
- 2 sticks celery
- 1/4 turnip or swede (small)
- 20 green beans
- 1 cup frozen peas
- 1 potato
- 200 ml passata
- 1 tsp basil puree
- 2 cloves garlic
- 1 vegetable stock pot (plus 1 pint water to mix)
- Splash balsamic vinegar
- 1/2 tsp sugar
- 1 pinch dried parsley & thyme
- 2 tsp tomato puree
- Salt & pepper (to taste)
Instructions
- Mix the stock pot in a pan with the water until dissolve then put into the soup maker
- Prepare all the vegetables such as taking off the tops and bottoms of green beads, peeling potato and carrot
- Dice up all vegetables into pieces
- Add liquid ingredients then solids to the soupmaker
- Run 'with pieces' program then serve
