Minestrone soup recipe
Minestrone soup packed with vegetables, pasta and some simple ingredients you have in your stock, the whole family will love this for a filling dinner.
Servings: 3 people
Ingredients
- 1 Carrot
- 1 Potato
- 6 Beans
- 2 Celery stalks
- 1 Onion
- 2 Tomato
- ¼ Black eyed peas
- ⅛ cup Pasta
- 2 Garlic
- 3 cups Vegetable stock
- Salt
- Water - As needed
- 2 tablespoon Olive oil
- 2 tablespoon Butter
- 2 tablespoon Parmesan grated
Instructions
- Finely chop garlic, onion and chop other veggies to small cubes.
- If you are using tinned bean, then drain and use in the recipe.
- If using dried bean, soak overnight, cook until soft.
- I pressure cooked for 3 whistles with a pinch of salt.
- In a large sauce pan (I used my cooker), heat butter and oil together.
- Add garlic, onion frying each for a minute in medium flame.
- Add all the vegetables one by one and frying each for a minute, without changing the colour.
- After that, add celery and lastly the bean.
- Add cooked bean and mix well. Pour vegetable stock, bring to boil and simmer the flame to cook the vegetables.
- Once the veggies are cooked (just right, do not over cook) add salt and pasta.
- Cook until pasta is done and top with water (add water) every now and then if needed or to get desired consistency of the soup.
- Season generously with pepper.
Notes
- Use tiny pasta varieties like Alphabet, Rosoni, Orzo etc. if not you can use macaroni.
- I used black eyed beans, you can use white or red kidney beans, chickpeas, double beans as per availability.
- My carrot, potato, tomato were small in size, so use accordingly.
The consistency of the soup is purely your choice, so add water while making the soup accordingly. - Do not add pasta more than mentioned, otherwise soup may thicken too much.
- Instead of pasta, you can use rice also. Also any shape of pasta can be used, I used alphabet pasta. So I have mentioned as 3 tblsp. If bigger shaped pasta, use more.
- Don't forget Parmesan cheese.