Minestrone Soup is a classic tomato based soup filled with vegetables and often rice or pasta. This recipe makes enough to serve a crowd and would be perfect for a gathering or as a holiday appetizer for your whole family.
TIP: Once cooking is complete, the pasta will continue to absorb the vegetable stock. Add up to 2 cups additional stock after cooking to maintain a soupy consistency.
This dish contains the following allergens: Milk/Dairy, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
1 tablespoon
canola oil
3
carrots, peeled, thinly sliced
3
celery ribs, thinly sliced
1
white onion, chopped
4
cloves garlic, peeled, minced
1 can
diced tomatoes
3L
vegetable stock
1 tablespoon
dry oregano
1 box
dry elbow pasta
kosher salt, as desired
ground black pepper, as desired
1 bag
green beans, chopped
1/4 cup
parsley, chopped
85g
grated Parmesan cheese
red chili flakes, as desired
1 tablespoon
canola oil
3
carrots, peeled, thinly sliced
3
celery ribs, thinly sliced
1
white onion, chopped
4
cloves garlic, peeled, minced
1 can (28 ounces)
diced tomatoes
12 cups
vegetable stock
1 tablespoon
dry oregano
1 box (16 ounces)
dry elbow pasta
kosher salt, as desired
ground black pepper, as desired
1 bag (12 ounces)
green beans, chopped
1/4 cup
parsley, chopped
1 cup
grated Parmesan cheese
red chili flakes, as desired
Step 1
Remove the lid from the pot. Turn dial to SEAR/SAUTÉ set temperature to HI, and press START/STOP to begin preheating. Allow the unit to preheat for 5 minutes.
Step 2
Add the oil, carrots, celery, onion, and garlic to the pot. Cook uncovered for 5 minutes, stirring occasionally.
Step 3
Add the tomatoes, stock, oregano, pasta, salt, and pepper to pot. Stir to combine, then cover with the lid.
Step 4
Turn dial to BAKE, set temperature to 400°F, set time to 30 minutes, and press START/STOP to begin cooking.
Step 5
After 25 minutes, add the green beans to the pot and stir to combine. Cook uncovered for 5 minutes, until green beans are tender.
Step 6
When cooking is complete, serve the soup immediately with parsley, Parmesan cheese, and chili flakes as desired.
Remove the lid from the pot. Turn dial to SEAR/SAUTÉ set temperature to HI, and press START/STOP to begin preheating. Allow the unit to preheat for 5 minutes.
1 tablespoon
canola oil
3
carrots, peeled, thinly sliced
3
celery ribs, thinly sliced
1
white onion, chopped
4
cloves garlic, peeled, minced
1 can
diced tomatoes
3L
vegetable stock
1 tablespoon
dry oregano
1 box
dry elbow pasta
kosher salt, as desired
ground black pepper, as desired
1 bag
green beans, chopped
1/4 cup
parsley, chopped
85g
grated Parmesan cheese
red chili flakes, as desired
1 tablespoon
canola oil
3
carrots, peeled, thinly sliced
3
celery ribs, thinly sliced
1
white onion, chopped
4
cloves garlic, peeled, minced
1 can (28 ounces)
diced tomatoes
12 cups
vegetable stock
1 tablespoon
dry oregano
1 box (16 ounces)
dry elbow pasta
kosher salt, as desired
ground black pepper, as desired
1 bag (12 ounces)
green beans, chopped
1/4 cup
parsley, chopped
1 cup
grated Parmesan cheese
red chili flakes, as desired
Step 2 of 6
Add the oil, carrots, celery, onion, and garlic to the pot. Cook uncovered for 5 minutes, stirring occasionally.
1 tablespoon
canola oil
3
carrots, peeled, thinly sliced
3
celery ribs, thinly sliced
1
white onion, chopped
4
cloves garlic, peeled, minced
1 can
diced tomatoes
3L
vegetable stock
1 tablespoon
dry oregano
1 box
dry elbow pasta
kosher salt, as desired
ground black pepper, as desired
1 bag
green beans, chopped
1/4 cup
parsley, chopped
85g
grated Parmesan cheese
red chili flakes, as desired
1 tablespoon
canola oil
3
carrots, peeled, thinly sliced
3
celery ribs, thinly sliced
1
white onion, chopped
4
cloves garlic, peeled, minced
1 can (28 ounces)
diced tomatoes
12 cups
vegetable stock
1 tablespoon
dry oregano
1 box (16 ounces)
dry elbow pasta
kosher salt, as desired
ground black pepper, as desired
1 bag (12 ounces)
green beans, chopped
1/4 cup
parsley, chopped
1 cup
grated Parmesan cheese
red chili flakes, as desired
Step 3 of 6
Add the tomatoes, stock, oregano, pasta, salt, and pepper to pot. Stir to combine, then cover with the lid.
1 tablespoon
canola oil
3
carrots, peeled, thinly sliced
3
celery ribs, thinly sliced
1
white onion, chopped
4
cloves garlic, peeled, minced
1 can
diced tomatoes
3L
vegetable stock
1 tablespoon
dry oregano
1 box
dry elbow pasta
kosher salt, as desired
ground black pepper, as desired
1 bag
green beans, chopped
1/4 cup
parsley, chopped
85g
grated Parmesan cheese
red chili flakes, as desired
1 tablespoon
canola oil
3
carrots, peeled, thinly sliced
3
celery ribs, thinly sliced
1
white onion, chopped
4
cloves garlic, peeled, minced
1 can (28 ounces)
diced tomatoes
12 cups
vegetable stock
1 tablespoon
dry oregano
1 box (16 ounces)
dry elbow pasta
kosher salt, as desired
ground black pepper, as desired
1 bag (12 ounces)
green beans, chopped
1/4 cup
parsley, chopped
1 cup
grated Parmesan cheese
red chili flakes, as desired
Step 4 of 6
Turn dial to BAKE, set temperature to 400°F, set time to 30 minutes, and press START/STOP to begin cooking.
1 tablespoon
canola oil
3
carrots, peeled, thinly sliced
3
celery ribs, thinly sliced
1
white onion, chopped
4
cloves garlic, peeled, minced
1 can
diced tomatoes
3L
vegetable stock
1 tablespoon
dry oregano
1 box
dry elbow pasta
kosher salt, as desired
ground black pepper, as desired
1 bag
green beans, chopped
1/4 cup
parsley, chopped
85g
grated Parmesan cheese
red chili flakes, as desired
1 tablespoon
canola oil
3
carrots, peeled, thinly sliced
3
celery ribs, thinly sliced
1
white onion, chopped
4
cloves garlic, peeled, minced
1 can (28 ounces)
diced tomatoes
12 cups
vegetable stock
1 tablespoon
dry oregano
1 box (16 ounces)
dry elbow pasta
kosher salt, as desired
ground black pepper, as desired
1 bag (12 ounces)
green beans, chopped
1/4 cup
parsley, chopped
1 cup
grated Parmesan cheese
red chili flakes, as desired
Step 5 of 6
After 25 minutes, add the green beans to the pot and stir to combine. Cook uncovered for 5 minutes, until green beans are tender.
1 tablespoon
canola oil
3
carrots, peeled, thinly sliced
3
celery ribs, thinly sliced
1
white onion, chopped
4
cloves garlic, peeled, minced
1 can
diced tomatoes
3L
vegetable stock
1 tablespoon
dry oregano
1 box
dry elbow pasta
kosher salt, as desired
ground black pepper, as desired
1 bag
green beans, chopped
1/4 cup
parsley, chopped
85g
grated Parmesan cheese
red chili flakes, as desired
1 tablespoon
canola oil
3
carrots, peeled, thinly sliced
3
celery ribs, thinly sliced
1
white onion, chopped
4
cloves garlic, peeled, minced
1 can (28 ounces)
diced tomatoes
12 cups
vegetable stock
1 tablespoon
dry oregano
1 box (16 ounces)
dry elbow pasta
kosher salt, as desired
ground black pepper, as desired
1 bag (12 ounces)
green beans, chopped
1/4 cup
parsley, chopped
1 cup
grated Parmesan cheese
red chili flakes, as desired
Step 6 of 6
When cooking is complete, serve the soup immediately with parsley, Parmesan cheese, and chili flakes as desired.
