Minestrone Soup
With any combination of leafy greens, vegetables and beans, this beloved Italian favorite can be thrown together with whatever's in your pantry. Ours includes corn, zucchini, carrot, chickpeas and kidney beans.
Ingredients
- SOUP BASE:
- 480 ml (2 cups) vegetable broth
- 240 g (4 large) roma tomatos
- Tablespoon (1 ) garlic clove, peeled
- 40 g (½ medium) carrot
- 80 g (½ small) onion, peeled
- 50 g (½ ) celery stalk
- Tablespoon (¼ teaspoon) dried basil
- Tablespoon (¼ teaspoon) dried oregano
- Tablespoon (2 Tablespoons) tomato paste
- ADD-IN INGREDIENTS:
- 120 g (½ cup) chickpeas, drained
- 100 g (½ medium) zucchini
- 260 g (1 cup) kidney beans, drained
- 100 g (½ cup) corn kernels
- 50 g (½ cup) pecorino romano, grated
- salt and pepper, to taste
Directions
- Place all Soup Base ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- Blend for 5 minutes 45 seconds or until heavy steam escapes from vented lid.
- Reduce speed to Variable 2 and remove lid plug. Add chickpeas, zucchini, kidney beans, corn, and cheese through the opening. Secure lid plug. Blend for an additional 10 seconds. Serve immediately.
Ingredients
- SOUP BASE:
- 480 ml (2 cups) vegetable broth
- 240 g (4 large) roma tomatos
- Tablespoon (1 ) garlic clove, peeled
- 40 g (½ medium) carrot
- 80 g (½ small) onion, peeled
- 50 g (½ ) celery stalk
- Tablespoon (¼ teaspoon) dried basil
- Tablespoon (¼ teaspoon) dried oregano
- Tablespoon (2 Tablespoons) tomato paste
- ADD-IN INGREDIENTS:
- 120 g (½ cup) chickpeas, drained
- 100 g (½ medium) zucchini
- 260 g (1 cup) kidney beans, drained
- 100 g (½ cup) corn kernels
- 50 g (½ cup) pecorino romano, grated
- salt and pepper, to taste
Directions
- Place all Soup Base ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- Blend for 5 minutes 45 seconds or until heavy steam escapes from vented lid.
- Reduce speed to Variable 2 and remove lid plug. Add chickpeas, zucchini, kidney beans, corn, and cheese through the opening. Secure lid plug. Blend for an additional 10 seconds. Serve immediately.
Ingredients
- SOUP BASE:
- 240 ml (1 cup) vegetable broth
- 120 g (2 large) roma tomatoes
- (½ ) garlic clove, peeled
- 20 g (¼ medium) carrot
- 40 g (¼ small) onion, peeled
- 25 g (¼ ) celery stalk
- Tablespoon (⅛ teaspoon) dried oregano
- Tablespoon (⅛ teaspoon) dried basil
- Tablespoon (1 Tablespoon) tomato paste
- ADD-IN INGREDIENTS:
- 60 g (½ cup) chickpeas, rinsed, drained
- 50 g (¼ medium) zucchini
- 130 g (½ cup) kidney beans, drained
- 50 g (¼ cup) corn kernels
- 25 g (¼ cup) pecorino romano, grated
- salt and pepper, to taste
Directions
- Place all Soup Base ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- Blend for 6 to 7 minutes or until heavy steam escapes from vented lid.
- Reduce speed to Variable 2 and remove lid plug. Add chickpeas, zucchini, kidney beans, corn, and cheese through the opening. Secure lid plug. Blend for an additional 10 seconds. Serve immediately.
