This hearty & healthy Thermomix minestrone soup is filled with vegetables and PACKED with flavor. Quick & comforting, like a hug in a bowl!
PS: This is a Thermomix minestrone recipe, however, I do provide instructions on how to make it without a Thermomix too. Just scroll to the bottom for details!
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💌 Why You’ll Love This Recipe
- Fail-proof & tested to perfection
- Cozy & warming
- Easy to customize
- Vegan, vegetarian & can be made gluten-free
- Vitamin rich
- Cheap & accessible ingredients
Plus, you’ll be able to grab detailed expert tips & lots of options on different variations.
Let’s stop wasting time and just dive right into our Thermomix minestrone.
🥕 Ingredients
You’ll need the following wonderfully nourishing ingredients to make this Thermomix minestrone.
Ingredient Details
Potato - Any kind of potatoes works okay. Can be substituted for sweet potato too.
Pasta - I used a macaroni shape but any small shape is fine. Use whole grain pasta if desired.
Broccoli - I used tenderstem broccoli (aka broccolini), but this part is completely customizable - you can use any green vegetables of your choice such as kale, cavolo nero, courgette, green beans, etc.
Cannellini beans - Can be subbed for red kidney beans, butter beans, garbanzo beans (chickpeas), etc.
Dry herbs - I used oregano & thyme.
Fresh herbs - I used some fresh parsley to top this off, but you can use any other herbs of choice such as basil, dill, etc.
TIP - If you prefer the veggies chopped in large chunks or a very specific size, simply cut them by yourself. However, you can save yourself the time and just let the Thermomix do the chopping too!
🔪 Equipment
- Thermomix
- Bowls for serving
- Soup ladle for serving
💡 Top Tips
- I always test the minestrone before serving & adjust the flavors to taste. You could add more salt, pepper, herbs & spices.
- Adjust the veggies and herbs to your liking or to what’s available seasonally.
- Top it off with a generous amount of fresh herbs.
- If you’re preparing this in advance, leave out the pasta and cook it separately when you’re ready to serve.
- Leave out the pasta and halve the amount of potatoes for a low carb version.
Did you know? Minestrone dates back to Roman times when meat was scarce and this cheap vegetarian meal provided ideal nourishment (source).
❓ FAQ
Any small pasta shapes will work well. Think macaroni, orzo, rotini, mini farfalle, or any other small shapes - completely up to you!
It’s usually served warm, but if you’re craving it on a hot summer’s day just serve it at room temperature. Tried & tested & SO delicious!
Absolutely not! Not if you follow the recipe. We’re aiming for the perfectly cooked tender vegetables with none of that overcooked mush we all despise. If you prefer bigger chunks of vegetables, do the chopping yourself & use the Thermomix for cooking.
🌱 Variations
There are SO many ways you could spice up this Thermomix minestrone to make it a little bit more special.
Spicy - Give it that extra hot kick of spiciness by adding some jalapeños, or a few pinches of cayenne pepper.
Savory - If you want to add that feel-good factor, add in some mushrooms. Dry mushrooms work particularly well as they won’t overcook, but will add heaps of flavor.
Umami - Not a traditional recipe, but if you want some of that gorgeous umami flavor, add two teaspoons of white miso paste. It’s PACKED to the brim with flavor & really good for you!
Herbs - Just like with many savory dishes on this blog, this one is meant to be customized according to your own taste. The best thing about herbs & spices is that you can just add them at the end (or towards the end). Some of the best options for minestrone are oregano, thyme, basil, coriander, and bay leaves.
Gluten-free - Not only is this soup accidentally vegetarian AND vegan, but it can also be made gluten-free. Simply opt for gluten-free pasta or leave out the pasta altogether.
🍽 Serving
This dish is so filling & satisfying you probably won’t need much else to serve it with.
You can serve it for either lunch or dinner - it’s super filling and works well as a standalone meal.
You could go for a slice of sourdough bread, top it off with some fresh herbs like basil and some freshly grated cheese. I used some vegan parmesan which worked like a treat!
Alternatively, you could also top it off with a good drizzle of olive oil.
📦 Storing & Freezing
I won’t lie to you.
I think minestrone is by far the best when eaten fresh - mostly because the pasta soaks up lots of liquids. This leaves you with mushy pasta and a dry minestrone - not what we’re going for.
If you do want to store it for later, don’t add the pasta to your Thermomix. Simply cook the minestrone as is (without pasta) and then store it in an airtight container.
Keep it in the fridge for up to 2-3 days.
Once you’re ready to serve, add a splash of liquid and heat it up thoroughly.
In the meantime, cook the pasta in a separate pan and add it to the dish when serving.
To freeze - do the same, but store in a freezer-safe container for up to 2 months. When serving, let it thaw at room temperature and heat up on the hob until piping hot. I recommend cooking fresh pasta (in a separate pan) when serving.
🍲 Similar Recipes
Do you want to try out more nourishing meals that are good for your body & the soul?
Then don’t miss my:
- Vegan Stew & Dumplings
- Nourishing Tomato Basil Soup
- Vegan Pot Pie
- Red Pepper Orzo
- Creamy Broccoli Potato Soup
That’s it, you’ve made it to the end - yay!
Did you try out this Thermomix minestrone yourself? I'd SO love to hear your thoughts & feedback!
Every time I receive a comment or see a remake of my recipe, it truly instantly makes my day!
If you’ve made the recipe, leaving a rating or a comment down below really helps me out and makes it easier for new viewers to find this lil blog of mine!
Recipe
Thermomix Minestrone Vegetable Soup
Equipment
- Thermomix
- Knife
- Soup ladle
Ingredients
- 3 cloves garlic
- 1 onion
- 1 tablespoon olive oil
- 200 g potatoes
- 150 g celery
- 120 g tenderstem broccoli or other green vegetables
- 2 carrots
- 700 ml vegetable stock add more if required
- 1 can canned tomatoes
- 75 g soup pasta like macaroni, orecchiette, elbow pasta, etc
- 1 can cannellini beans or other beans like kidney, butter, garbanzo beans, etc
Dry herbs
- 1 teaspoon oregano
- 1 teaspoon thyme
To serve
- salt & pepper to taste
- 2 teaspoon fresh parsley
Instructions
- Add garlic & onion to your TM bowl. Chop for 5 seconds/speed 7.
- Add oil and gently saute for 3 minutes at 100°C, speed 1.
- Add chopped vegetables - potatoes, celery, broccoli & carrots (see Notes if you want TM to chop them).
- Then add vegetable stock, canned tomatoes, and dry herbs. Cook for 15 minutes at 100°C on reverse speed 2 (and measuring cup ON).
- Lastly, add pasta and beans. Cook for 10 minutes at 100°C on reverse speed 2 (and measuring cup ON).
- When cooked, taste the soup and adjust the seasoning if required.
- Serve with fresh parsely, a slice of bread, or other toppings of choice.
Notes
- Adjust the veggies and herbs to your liking or to what’s available seasonally.
- Preparing ahead? the pasta and cook it separately when you’re ready to serve.
- Low carb? Leave out the pasta and halve the number of potatoes for a low carb version
- Gluten-free? Use gluten-free pasta (or leave it out altogether).
- To store - keep it in an airtight container in the fridge for 2-3 days (preferably leave out the pasta and cook a fresh batch when serving).
- To freeze - Store in a freezer-safe container for up to 2 months.
Elsa
Delicious! Full of flavour, easy instructions & very filling. My partner and I loved every bit of it - bookmarked!
Tajda Ferko
So good to hear that! Thank you Elsa!
Anaiah
Minestrone has always been one of my favorites! This vegan minestrone soup is so delicious and comforting! I love how easily it comes together in the Thermomix and how flavorful of a recipe it is.