Cold weather means hearty soups and my favourite is minestrone.   This is my first time trying minestrone in the Thermomix.   I substituted rice for pasta shells and it came out like a risotto, delicious with some shaved parmesan and toasted gluten free sour dough bread.

Gluten Free Minestrone with Rice

Ingredients:

Handful Italian Parsely
Handful Basil
1 Onion peeled & quartered
3 cloves of Garlic
50g Olive Oil
400g diced Mushrooms, Celery, Zucchini & Carrot
400g tin diced Tomatoes
400g soaked Italian soup mix (beans & lentils)
1 Massell vegetable stock cube
750g water
50g Tomato paste
1 tablespoon raw sugar
Pinch of sea salt
130g Arborio rice

Method

Place parsley and basil into TM bowl and chop for 3 seconds on speed 7, set aside. Place onion, garlic and olive oil into TM bowl and chop for 4 seconds on speed 6. Saute for 5 minutes at Varoma temperature on speed 1. Add all remaining ingredients except rice and cook for 15 minutes at 100 degrees celsius on Reverse + speed soft. Add rice and cook for a further 10 minutes at 100 degrees celsius on Reverse + speed soft. Put into Thermo server when cooked.   Serve with shaved parmesan.