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 🙂