Minestrone Soup
Use leftover carrot juice pulp from the Ninja® Cold Press Juicer Pro to create this warm and delicious soup.
- Contains Dairy
Ingredients
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
Instructions
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.