Vegetable Minestrone Soup!

By • August 29, 2012 • 0 Comments

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Author Notes: Inspired from 'Olive Garden's' Minestrone Soup, but made as per my taste and my choice of spices! This recipe is made as healthy as possible, by using only a hint of cheese as a garnish and used Indian spices to make the tomato broth nice and spicy.Archana K

Serves 4 or 5

  • 2*14 ounces Diced Tomato Cans
  • 2 Zucchini
  • 4 Carrots
  • 1*14 ounce Cannellini Beans Can
  • 1.5 cups MultiGrain Pasta Elbows
  • 2 teaspoons Oil
  • 1 cup Onions
  • 1 Bay Leaf
  • 1 Cinnamon stick
  • 2 Cloves
  • 1.5 teaspoons Dried Basil
  • 1 teaspoon Ground Pepper
  • 1/2 teaspoon Red Chilli Powder/Paprika
  • 1.5 teaspoons Salt
  • 1 teaspoon Grated Parmesan Cheese
  1. In a deep sauce pan or pot, heat about 2 tsps of oil or butter. Add cinnamon stick, bay leaf and cloves. When they begin to splutter, add finely chopped onions and saute for a couple of mins until the onions are translucent.
  2. In the meanwhile, boil water with a pinch of salt in another pot. Add pasta and cook for about 6 to 7 mins. When done, drain all the water and set the pasta aside.
  3. Add the chopped zucchini and carrots to the sauteed onions. Now, add salt and ground pepper and saute for a couple of mins. Empty the diced tomato cans into the sauce pan now. Add the remaining spices – red chilli powder and dried basil to the tomatoes. Cover and let cook for atleast 5 mins.
  4. Empty the cannellini beans into a bowl. Rinse under running water to drain out all the canned liquid and add the beans to the sauce pan. Also, add the cooked pasta now. Add about 2 cups of water, cover and let cook for about 15 mins. Give a taste test and adjust salt if needed.
  5. Serve with a hint of grated Parmesan cheese as garnish and some bread to dip into it!
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