Minestrone
Difficulty
Easy Preparation time
10 min Cooking time
30 min 
Equipment
Hearty Italian vegetable soup with everyone’s favorite pasta. The perfect way to use leftover vegetables to make the soup you love. delicious, juicy and creamy
Instruction
1
Chop the parmesan into large pieces and add it to the mixing bowl and grate for 20 seconds / speed 9. 2
Use the spatula to scrape down the sides of the bowl and transfer the chopped parmesan to another bowl. 3
Peel the onions and garlic. Quarter the onions, add both to the mixing bowl and chop. 4
Use the spatula to scrape down the sides of the bowl. 5
Dice the bacon and add it together with the butter to the mixing bowl. 6
Remove the measuring cup and sauté for 4 minutes / 100°C (212°F) / speed 1 / reverse. 7
Peel and halve the potatoes and carrots. Wash and trim the tomatoes, courgette, beans and celery and cut into pieces. Put all the vegetables into the mixing bowl and chop. 8
Add the vegetable stock at room temperature and the tomato purée to the mixing bowl and cook for 15 minutes / 100°C (212°F) /
speed 1 / reverse. 9
Break the spaghetti into small pieces and add them together with salt and pepper to the mixing bowl and cook until al dente for 10 minutes / 100°C (212°F) / speed 1 / reverse. 10
Divide the minestrone between deep bowls, drizzle with a little olive oil and serve sprinkled with parmesan. 
