A Perfect Pantry

Minestrone Soup

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    • images/stories/recipes/Minestrone2.jpg
    • images/stories/recipes/Minestrone3.jpg
    • images/stories/recipes/Minestrone1.jpg
    • images/stories/recipes/Minestrone.jpg


    • ½ cup diced carrot
    • ½ cup diced celery
    • 1/3 cup diced onion
    • 1/3 cup diced fennel
    • 4 garlic cloves – sliced
    • 1/3 cup uncooked French lentils
    • 1/3 cup uncooked macaroni
    • 1 x 400gm tin diced tomatoes
    • 2 tins water
    • 1 tbsp. Thyme leaves
    • 50g Spinach
    • 1/3 cup freshly grated parmesan
    • Salt and pepper


    1. Place all the ingredients except the spinach and parmesan into the soup maker jug.
    2. Place the soup maker blending lid on top and secure to the base.
    3. Select the ‘CHUNKY’ soup setting and then select the ‘START’ button.
    4. After cooking, remove the lid and add the spinach and parmesan. Replace the soup maker blending lid on top and secure to the base. Select the ‘PULSE’ button and then press start. Hold down the button for 15 seconds as it blends.
    5. The parmesan will add a savoury note to the soup so beware of adding salt before you’ve tasted it.
    6. Serve with garlic bread and some extra parmesan on the side.


    A classic Italian dish, minestrone comes in many forms. Chunky, vegetables, pasta and legumes in a tangy tomato broth finished with parmesan. This version is vegetarian, feel free to add a little bacon for a more meaty flavour but it certainly isn’t necessary.


    b2ap3_thumbnail_Small-Adam-Clements.jpgRecipes created and shared by Adam.

    Adam is a qualified chef with over 20 years' experience. He blogs with his daughter at His vision is for a world where we all know where our food comes from and Stephen Fry is Supreme Leader.

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    This recipe was developed using a Kambrook Appliance.


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