Minestrone soup

Minestrone soup

Minestrone soup

Cook Time 22 minutes
Total Time 32 minutes


  • 1 onion
  • 2 cup of spinach
  • 1/4 cup of oil
  • 1 1/2 cup of butternut squash
  • 4 tbsp of chicken stock
  • 1 tbsp of herbes salées du bas du fleuve
  • 2 carrots
  • 2 celery branch
  • 2 eggs
  • 1 can San Marzano whole tomato
  • 1 tbsp of Italian spice
  • 2 1/2 cup of warm water
  • 1/4 cup of milk
  • 3/4 cup of fresh parsley
  • 1 lemon juice
  • 1/2 lemon zest


  • In the shaker, mix the milk whit the egg. Pour in the breakfast maker and cook for 2 minutes at 80%
  • Whit the power chef, cut the onion, carrot, spinach and celery. Put them in the micro wave pressure cooker.
  • Chop the squash and put it in the pressure cooker.
  • In the power chef, chop the San Marzano tomato.
  • Mix the tomato in the pressure cooker.
  • In the shaker, mix the warm water it the chicken stock. Pour in the pressure cooker.
  • Add the Italian spice and the herbes salées du bas du fleuve.
  • Cook for 20 minutes.
  • While the minestrone soup is cooking, chop the parsley in the power chef and the cook egg.
  • Press the lemon whit the zest n’ press. Use the zest to zest half of the lemon.
  • When the soup is cook, mix the parsley, egg and lemon.


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