• Home
  • Recipes
    • Desserts
    • Mains
    • Drinks
    • Snacks
    • Food Tips
    • Sign Up
  • About
    • Food Photography Tips
    • Privacy Policy
  • Work With Me

My Vegan Minimalist

menu icon
go to homepage
  • Recipes
  • eBook
  • About
  • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • eBook
    • About
    • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Vegan Recipes

    Thermomix Minestrone Vegetable Soup

    Published: Nov 21, 2019 · Modified: Sep 29, 2022 by Tajda Ferko This post may contain affiliate links

    89 shares
    • Facebook
    • Twitter
    • Email
    JUMP TO RECIPE

    This hearty & healthy Thermomix minestrone soup is filled with vegetables and PACKED with flavor. Quick & comforting, like a hug in a bowl!

    A close-up of a bowl of minestrone souup.

    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! 

    Jump to:
    • 💌 Why You’ll Love This Recipe
    • 🥕 Ingredients
    • 🔪 Equipment
    • 💡 Top Tips
    • ❓ FAQ
    • 🌱 Variations
    • 🍽 Serving
    • 📦 Storing & Freezing
    • 🍲 Similar Recipes
    • 🍴Recipe

    💌 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.

    All ingredients needed to make veggie soup laid out in different bowls.

    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. This is what I would strongly recommend doing. However, I do include tips on how to chop them in the TM (see Recipe Card at the bottom).

    🔪 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 number 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

    A bowl of minestrone topped off with parsley on a grey background.
    What pasta shapes are best used in Thermomix minestrone?

    Any small pasta shapes will work well. Think macaroni, orzo, rotini, mini farfalle, or any other small shapes - completely up to you!

    Can Thermomix minestrone be served cold?

    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!

    Won’t the Thermomix turn everything into mush?

    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 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, and 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

    A close-up image of a bowl of minestrone with a spoon placed in the middle.

    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 (until piping hot). 

    In the meantime, cook the pasta in a separate pan until al dente 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

    5 from 12 votes
    A hearty Thermomix minestrone soup with plenty of vegetables and flavour!
    PRINT PIN RATE
    Prep Time: 5 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4
    Calories: 301kcal
    Author: Tajda Ferko

    EQUIPMENT

    • Thermomix
    • Knife
    • Soup ladle

    INGREDIENTS 

    • 3 cloves garlic
    • 1 onion halved
    • 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 3 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

    Important: Test the soup before serving & adjust the flavors to taste. Add more salt, pepper, herbs & spices if desired.
    • 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. 
    I recommend chopping the vegetables yourself. To chop the veggies in TM: Add halved potatoes, celery, carrots & broccoli to the TM bowl. Chop for 3 seconds/speed 5. Depending on how chunky you want them, chop for shorter or longer.
    Don't have a Thermomix? Add oil, garlic & onion to a large pan. Saute for 3 minutes. Then add the rest of the vegetables, stock, canned tomatoes, and dry herbs. Simmer for 15-20 minutes. Then add beans & pasta, and simmer for 10 minutes. Adjust to taste and serve with fresh parsley.
    Course: Main Course
    Cuisine: Italian, Vegan
    Diet: Vegan, Vegetarian

    Nutrition

    Calories: 301kcal | Carbohydrates: 58g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1107mg | Potassium: 710mg | Fiber: 11g | Sugar: 10g | Vitamin A: 6257IU | Vitamin C: 52mg | Calcium: 162mg | Iron: 5mg

    Disclaimer: The nutritional information above is calculated automatically. The author of this post cannot guarantee 100% accuracy of this data.

    Tried This Recipe?Leave a comment below!

    More Easy Vegan Recipes

    • Easy Vegan Jackfruit Burgers - Two Ways (Fried or Baked!)
    • High-Protein Hummus - Easy, Creamy Dip with Hemp Seeds
    • Easy Lavender Hot Chocolate - Gourmet Hot Cocoa
    • Easy Goma Dressing - Japanese-Inspired Roasted Sesame Sauce

    Comments

    1. Elsa says

      March 21, 2022 at 4:20 pm

      5 stars
      Delicious! Full of flavour, easy instructions & very filling. My partner and I loved every bit of it - bookmarked!

      Reply
      • Tajda Ferko says

        March 21, 2022 at 4:21 pm

        So good to hear that! Thank you Elsa!

        Reply
    2. Anaiah says

      April 08, 2022 at 1:25 pm

      5 stars
      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.

      Reply
    5 from 12 votes (10 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    A portrait of the blog's creator.

    Welcome!

    Hi there! I'm Tajda (pronounced tide-ah) and I share playful, plant-forward recipes that celebrate simple & joyful cooking.

    ABOUT ME

    Trending

    • The Best Easy Immersion Blender Hummus (Vegan & Oil-free Option)
    • The BEST Vegan Burrata Cheese with Cashews (Dairy-Free)
    • Vegan Spiced Pear & Almond Cake
    • Easy Miso Marinated Tofu Cubes w Ginger (Vegan & Oil-Free)

    Easter Favorites 🐰

    • Easy 1-Hour Vegan Pot Pie - Failproof & Protein-Rich
    • Vegan Pigs in Blankets - Easy Carrot Party Snack
    • Creamy Leek Soup Without Potatoes - 30 Minutes
    • Vegan Stew And Dumplings

    The Ultimate Vegan Bundle 🌱

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work With Me

    Copyright © 2025 My Vegan Minimalist

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.