MINESTRONE SOUP RECIPE

Minestrone soup recipe

Prep Time: 10 mins    |  Cook time: 30 mins    |  Serves: 3 

Ingredients

Carrot	1
Potato	1
Beans	6
Celery	2 stalks
Onion	1
Tomato	2
Garlic	2
Vegetable stock	3 cups
Salt	As needed
Water	As needed
Olive oil	2 tblsp
Butter	2 tblsp
Parmesan grated	2 tblsp

Method

1. 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.
2. 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. Add celery and lastly the bean.
3. Add cooked bean and mix well. Add vegetable stock, bring to boil and simmer the flame to cook the vegetables.
4. 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.

• 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.