Saturday, January 4, 2014

Minestrone Soup

This is a slight variation of the recipe I found on the web and made it a little more tasty (spicy) for an Indian home. This soup is also a one pot meal since it includes carbs, proteins and veggies in one and our favorite dinner for a cold night.


1 tablespoon olive oil
1 cup chopped onions
2 cups of vegetable stock
2 cups of water
1 diced zucchini
2 carrots, peeled and diced
1 cup of broccoli
1 cup of celery
1 cup of cannellini or garbanzo beans
1 teaspoon dried basil or 2 tablespoons of fresh basil
1/2 teaspoon dried oregano or 1 tablespoon of fresh oregano
1 teaspoon salt or to taste
1/4 teaspoon fresh coarse ground black pepper
28 fluid ounces canned plum tomatoes, dice and include liquid
1 garlic clove minced
1/4 cup uncooked ditalini
1/4 teaspoon red chilli powder

Other vegetables such as cabbage, cauliflower could be substituted for broccoli

Heat oil in a large steel vessel over medium heat.  Add chopped onion and saute for 4 minutes until lightly brown.  Add zucchini, carrots, celery and broccoli and continue to saute for an additional 4 minutes.  Add vegetable stock, water, beans, tomatoes, salt, pepper, basil, oregano, chilli powder and garlic.  Bring to boil, reduce heat, cover and simmer on low heat for 20 minutes stirring occasionally. Add macaroni and cover and cook for additional 10 minutes.   Adjust salt and spices to your taste.   Serve hot sprinkled with some shredded parmesan cheese.