This is originally a Jaime Oliver recipe, which I found in the newspaper recently. I love a good minestrone, so I was eager to try his recipe. I’ve adapted the recipe to Thermomix method & tweaked it a little, but I really didn’t want to change the recipe much, as it’s delicious. Very hearty & warming on these winters days. This recipe makes 5 large serves. Add some additional water & pasta to serve more.
1 garlic clove
1 red onion, peeled & halved
1 carrot, roughly chopped
1 celery stick, roughly chopped
1/2 fennel bulb, roughly chopped
3 rashers bacon
1/2 bunch basil
20g olive oil
70g red wine
400g tin diced tomatoes
1 zucchini, sliced lengthways then chopped
150g cabbage (about 1/4 cabbage)
400g tin cannellini beans, drained
1 heaped tablespoon chicken stock paste
parmesan cheese (to serve)
1) Place garlic in TM bowl, chop 3 seconds/speed 7.
2) Add onion, carrot, celery, fennel, bacon & basil stalks. Chop 4 seconds/speed 4.5
3) Scrape down sides of bowl, add oil, cook 8 minutes/120 degrees/reverse/speed 1 (MC lid off).
4) Add wine, tomatoes & zucchini. Cook 12 minutes/100 degrees/reverse/speed 0.5.
5) Add shredded cabbage, stock paste, beans, macaroni & water. Cook 12 minutes/100 degrees/reverse/speed 0.5. Use your spatula through the hole in the lid, to ensure ingredients are well mixed.
6) Season with salt & pepper to taste. Serve topped with torn basil leaves & parmesan cheese.
For a vegetarian version, leave out the bacon & use vegetable stock paste.
You can use any vegetables in this recipe. You can substitute the cabbage & zucchini with silverbeet & any seasonal vegetable.