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
Ingredients
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2*14 ounces
Diced Tomato Cans
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2
Zucchini
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4
Carrots
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1*14 ounces
Cannellini Beans Can
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1.5 cups
MultiGrain Pasta Elbows
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2 teaspoons
Oil
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1 cup
Onions
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1
Bay Leaf
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1
Cinnamon stick
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2
Cloves
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1.5 teaspoons
Dried Basil
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1 teaspoon
Ground Pepper
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1/2 teaspoon
Red Chilli Powder/Paprika
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1.5 teaspoons
Salt
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1 teaspoon
Grated Parmesan Cheese
Directions
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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.
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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.
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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.
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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.
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Serve with a hint of grated Parmesan cheese as garnish and some bread to dip into it!
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