Vermicular | Minestrone Soup

Minestrone Soup

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
63 min
Cooking Steps

[LOW] 3 min + 60 min


100 g pancetta, cut into ¼" dices
1 clove garlic, minced
2 tablespoons olive oil

2 tomatoes (300 g total), cut into ¼" pieces
2 onions (500 g total), cut into ¼" pieces
2 stalks celery (120 g), cut into ¼" pieces
1 medium zucchini (120 g), cut into ¼" pieces
1 large carrot (120 g), cut into ¼" pieces
50 g green beans, cut into 4 pieces
1 14.5-oz can diced tomatoes
3 Swiss chard leaves, ribs and stems removed and sliced ¼" wide

½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
8 sprigs fresh thyme
1 bay leaf

120 g cannellini beans, drained
50 g elbow macaroni or small pasta shells, al dente
Basil pesto, optional

  1. Sauté garlic and bacon with olive oil over [LOW] heat for about 3 minutes.

  2. Once fragrant, transfer Vegetables in the pot in the order listed and sprinkle in salt and pepper. Place thyme and bay leaf on top, cover and simmer over [LOW] heat for 60 minutes.

  3. Uncover and add cannellini beans and pasta. Lightly stir and serve. You can stir in basil pesto with the pot off of the heat just before serving if desired.

  • The ingredients can be substituted with seasonal vegetables and greens you have on hand.

  • Watch the recipe video.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

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