Appetizers & Snacks, Dinner, Soups

Minestrone Soup

  • Prep 15 mins
  • Total PT35-50M
  • Medium
  • Serves 6

Use leftover carrot juice pulp from the Ninja® Cold Press Juicer Pro to create this warm and delicious soup.


  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy

Cooking mode

Step-by-step instruction without your screen going to sleep

For the pulp

  • 2 carrots
  • 1 tablespoon olive oil
  • 2 tablespoons minced garlic
  • 1 medium onion, peeled, diced
  • 1 can (6 oz) tomato paste
  • 1–1 1/2 cups carrot pulp
  • 1 zucchini, diced
  • 4 stalks celery, cut in 1/4-inch pieces
  • 1 can (28 ounces) diced tomatoes
  • 1 can (15 ounces) kidney beans
  • 2 boxes (32 ounces each) chicken or vegetable broth
  • 2 tablespoons Italian seasoning
  • 1 box (16 ounces) ditalini pasta
  • 3 cups chopped kale, stems removed
  • 1 cup shredded Parmesan cheese, for serving


  • Large Pot
  • Step 1

    Press START/STOP, then gradually add carrots to the feed chute one at a time. For best results, allow juicer to process each piece before adding more to the feed chute. Use the pusher to press ingredients down through the feed chute, as needed.

  • Step 2

    Place a large pot over medium high-heat and add olive oil.

  • Step 3

    Once pot is hot, add the garlic and onion and cook until translucent, approximately 3 minutes.

  • Step 4

    Add tomato paste, stir to evenly combine, and sauté for 2 minutes.

  • Step 5

    Add remaining ingredients except pasta, kale, and cheese and bring to a boil. Once boiling, reduce heat to low and allow soup to simmer until vegetables are tender, approximately 30 to 45 minutes.

  • Step 6

    While soup is cooking, cook and drain pasta according to the box instructions in a separate pot. (Cooking the pasta separately helps keep it from absorbing the soup and getting mushy when storing leftovers.)

  • Step 7

    Once the vegetables are tender, add chopped kale and stir to combine, then cook 1 minute or until wilted.

  • Step 8

    Serve each bowl of soup over 1/2 cup cooked pasta and top with Parmesan cheese.