1cancannellini beansor other beans like kidney, butter, garbanzo beans, etc
salt & pepperto taste
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.
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.