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Minestrone Soup

With any combination of leafy greens, vegetables and beans, this beloved Italian favorite can be thrown together with whatevers in your pantry. Ours includes corn, zucchini, carrot, chickpeas and kidney beans.
Minestrone Soup

Submitted By:

Dietary Interests: Gluten-Free , High Fiber , High Protein , Vegetarian

Allergens: Dairy

Yield:

960 ml (4 servings)

Total Time:

55 Minutes 45 Seconds

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

940 ml (2.7 servings)

Total Time:

55 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

840 ml (2 servings)

Total Time:

27 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Ingredients

  • SOUP BASE
  • 480 ml (2 cups) vegetable broth
  • 240 g (4 large) roma tomatoes
  • (1 ) garlic clove, peeled
  • 40 g (½ medium) carrot
  • 80 g (½ small) onion, peeled
  • 50 g (½ ) celery stalk
  • (¼ teaspoon) dried oregano
  • (¼ teaspoon) dried basil
  • (2 Tablespoons) tomato paste
  • ADD-IN INGREDIENTS
  • 75 g (½ cup) chickpeas, drained
  • 100 g (½ medium) zucchini
  • 150 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

  1. Place all Soup Base ingredients into the Vitamix container in the order listed and secure the lid.
  2. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed.  Blend for 5 minutes 45 seconds.
  3. 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

  1. Place all Soup Base ingredients into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed.
  3. Blend for 5 minutes 45 seconds or until heavy steam escapes from vented lid.
  4. 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
  • (⅛ teaspoon) dried oregano
  • (⅛ teaspoon) dried basil
  • (1 Tablespoon) tomato paste
  • ADD-IN INGREDIENTS
  • 35 g (¼ cup) chickpeas, rinsed, drained
  • 50 g (¼ medium) zucchini
  • 75 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

  1. Place all Soup Base ingredients into the Vitamix container in the order listed and secure the lid.
  2. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its  highest speed.  Blend for 7 minutes 30 seconds.
  3. 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.