Minestrone Soup

It’s been a while since I made a blog post. The cold weather had all of us under the weather for a while. Soup has been my companion during the chilly nights :), so I restart again with my favorite soup – Minestrone soup. A nutritious and yummy soup that will keep you asking for more 🙂 This recipe is adapted from chef Usha Bail’s recipe.

Ingredients

  • Tomatoes – 6
  • Carrot – 1
  • Onion – 1
  • Garlic – 2-3 flakes
  • Cloves, a few 
  • Kidney beans (Rajma) – 2 tbsp
  • Cooked pasta ( I used Macroni )  – 2 tbsp
  • Oil  or ghee – 2 tbsp
  • Flour – 2 tbsp
  • Salt, to taste
  • Sugar – 1 tsp
  • Pepper powder, to taste
  • Milk – 1 cup
  • Water – 4 cups
  • For garnishing
    • Bread croutons
    • Grated cheese – 2 tbsp
    • Cream – 2 tbsp

Method

  • Soak the beans overnight and wash and cook until tender
  • Chop the tomatoes, onion, carrot and garlic
  • Heat the oil or ghee in a pressure cooker, and add onion, garlic and clove
  • Fry until the onion is light gold in color
  • Add the tomatoes and fry until the tomatoes become soft and mushy
  • Add flour and fry until the raw smell of the flour disappears
  • Pour 4 cups of water, add salt, sugar and pepper powder
  • Pressure cook for 1-2 whistles (around 10 minutes)
  • Allow the mixture to cool and blend in a mixer and keep aside
  • Mix in milk, cooked beans and pasta and bring to a boil
  • Garnish with grated cheese, bread croutons and a dollop of cream

Enjoy 🙂

 

 

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