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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 ounces 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
- 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.
- 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.
- 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.
- 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.
- Serve with a hint of grated Parmesan cheese as garnish and some bread to dip into it!