Minestrone soup

Thick Italian soup made with small pasta and lots of veg

Although this is technically a meat dish, it can easily be converted to vegetarian (see the end of the recipe for details). Cooked to perfection using the soup setting of the Sakura Multifunction rice cooker.

AuthorHungry PandaCategoryDifficultyBeginner

Yields3 Servings
Prep Time15 minsCook Time2 hrsTotal Time2 hrs 15 mins

 Small cubes of vegetables (we use potato, carrot, green beans, baby sweetcorn, red pepper and cauliflower)
 1 yellow onion
 1 clove of garlic
 1 tbsp tomato puree
 1 tin of whole plum tomatoes
 1 beef stock cube
 3 tbsp pre-cooked kidney beans
 3 tbsp elbow ot other small shaped pasta
 2 pinches mixed italian herbs
 1 ½ tbsp sugar (depending on how acidic the tomatoes are)
 1 pinch salt
 1 pinch black pepper
 1 pinch paprika
 550 ml hot water
 1 tsp butter
 cornflour mixed with cold water for thickening
 smoked or non-smoked ham for garnish cut into strips

1

Place knob of butter in a pan and fry the onions and garlic until they are slightly caramelised. Add a splash of water to the pan and the dessertspoon of tomato puree and a sprinkle of black pepper. Coat the onions in the melted tomato puree and add the can of whole plum tomatoes and roughly chop with the spoon.

2

Add the hot water (you don’t have to use the whole amount if you don’t want to), beef stock cube, vegetables, sugar, herbs, salt and paprika and leave to simmer for 10 minutes.

3

Taste and adjust the seasoning, at this point it may need a little more sugar, salt, pepper and paprika.

4

Stir in the kidney beans and elbow macaroni and simmer for another 10 minutes. Thicken the soup with the cornflour and water and continue to cook until the pasta is ready to eat.

5

Once ready, serve into bowls and add the strips of smoked ham on top as a garnish and serve with a nice warm roll or oatcakes.

Ingredients

 Small cubes of vegetables (we use potato, carrot, green beans, baby sweetcorn, red pepper and cauliflower)
 1 yellow onion
 1 clove of garlic
 1 tbsp tomato puree
 1 tin of whole plum tomatoes
 1 beef stock cube
 3 tbsp pre-cooked kidney beans
 3 tbsp elbow ot other small shaped pasta
 2 pinches mixed italian herbs
 1 ½ tbsp sugar (depending on how acidic the tomatoes are)
 1 pinch salt
 1 pinch black pepper
 1 pinch paprika
 550 ml hot water
 1 tsp butter
 cornflour mixed with cold water for thickening
 smoked or non-smoked ham for garnish cut into strips

Directions

1

Place knob of butter in a pan and fry the onions and garlic until they are slightly caramelised. Add a splash of water to the pan and the dessertspoon of tomato puree and a sprinkle of black pepper. Coat the onions in the melted tomato puree and add the can of whole plum tomatoes and roughly chop with the spoon.

2

Add the hot water (you don’t have to use the whole amount if you don’t want to), beef stock cube, vegetables, sugar, herbs, salt and paprika and leave to simmer for 10 minutes.

3

Taste and adjust the seasoning, at this point it may need a little more sugar, salt, pepper and paprika.

4

Stir in the kidney beans and elbow macaroni and simmer for another 10 minutes. Thicken the soup with the cornflour and water and continue to cook until the pasta is ready to eat.

5

Once ready, serve into bowls and add the strips of smoked ham on top as a garnish and serve with a nice warm roll or oatcakes.

Homemade Minestrone soup

**To convert to a vegetarian recipe replace the beef stock cube with vegetable stock cube and you can add more or different types of beans instead of the ham or even some chunks of smoked tofu.