Minestrone

My Thermomix take on a Julia Busuttil Nishimura-style minestrone — a hearty, vegetable-packed Italian soup with pasta, beans and parmesan.

This is my independent Thermomix homage to Julia Busuttil Nishimura and the comforting appeal of minestrone. It keeps the spirit of the original inspiration, but the method is written fresh for TM6 and TM7 cooks who want clear settings and a warm, achievable result.

Ingredients

• 🧅1 onion, quartered
• 🥕2 carrots, cut into chunks
• 🥄2 celery stalks, cut into chunks
• 🧄2 garlic cloves
• 🫒40 g olive oil
• 🍅400 g canned tomatoes
• 🥒1 zucchini, diced
• 🫘100 g green beans, cut into 3 cm pieces
• 🫘400 g canned cannellini beans, drained and rinsed
• 🥔1 small potato, diced
• 💧1 L vegetable stock
• 🍝80 g small pasta (ditalini or macaroni)
• 🧀50 g parmesan rind (optional)
• 🫑Salt, pepper
• 🌿Fresh basil leaves
• 🫒Extra virgin olive oil, for drizzling

Thermomix method

1. Place onion, carrots, celery and garlic into the mixing bowl. Chop 5 sec / speed 5. Scrape down the sides.
2. Add olive oil. Sauté 5 min / 120°C / speed 1.
3. Add canned tomatoes, zucchini, green beans, cannellini beans, potato, parmesan rind (if using) and vegetable stock. Cook 20 min / 100°C / Reverse / speed 1.
4. Add pasta. Cook a further 12 min / 100°C / Reverse / speed 1, or until pasta is tender. Season with salt and pepper to taste. Serve with fresh basil and a drizzle of extra virgin olive oil.