Minestone is one of my favourite soup. Boston area has quite an array of Italian restaurants, especially in the North End area. We have eaten our share of awesome italian food. In addition to making pasta, this is one thing that I love making at home. It is full of nutrition - veggies and protein. Not to forget the super filling nature of it. It is a complete meal - just add some soft garlic bread and you will be in heaven. Do check out the recipe for garlic bread in this blog. Bet it is the softest bread you have eaten.
Ingredients
Tomatoes 12
Onions 1
Carrots 2
Potato 1
Garlic 2 pods
Celery 4 stalks
Kidney beans 1 can
Macaroni Pasta 1 cup (or any small pasta)
Basil leaves handful
Dry herds for tomato 1/2 tsp + 1/2 tsp for soup
salt and pepper
Oil for roasting tomatoes and for cooking
Method of Preparation
1. Cut the tomatoes into 2. Arrange on a baking tray. Brush with a little oil and sprinkle some dried herbs on it. Preheat the oven to 175C and roast the tomatoes for 1 hour.
2. Take out, let it cool and peal. Then with a spatula mash it till it is a chunky paste. Keep aside.
3. In a pot, heat a little oil. Whenever I made soup, I think of the chop and drop that Racheal Ray says while cooking. No prep time. Just keep chopping and adding to the pan :-). Chop the onions and add to the pot.
4. Add finely chopped garlic as well. Mix.
5. Next goes the celery, potato and carrots. Mix everything well.
6. After a few minutes add a little water and mix. Close lid and let the veggies cook.
7. In the meanwhile, heat a pot of water and when the water comes to boil, salt it. Add the pasta. Cook for about 10-12 min according to package instruction stirring in between. Drain and keep ready.
8. Once the veggies are almost cooked, add the tomato puree and finely chopped basil leaves.
9. Then add 4 cups of water (or broth). Bring to a boil.
10. In goes the drained chickpeas and kidney beans. You can use any beans of choice.
11. Add some more dried herbs to taste. Also add pepper and salt to taste.
12. When it is almost ready, add the cooked pasta. Mix well.
You can add some grated parmesan before serving.
Ingredients
Tomatoes 12
Onions 1
Carrots 2
Potato 1
Garlic 2 pods
Celery 4 stalks
Kidney beans 1 can
Macaroni Pasta 1 cup (or any small pasta)
Basil leaves handful
Dry herds for tomato 1/2 tsp + 1/2 tsp for soup
salt and pepper
Oil for roasting tomatoes and for cooking
Method of Preparation
1. Cut the tomatoes into 2. Arrange on a baking tray. Brush with a little oil and sprinkle some dried herbs on it. Preheat the oven to 175C and roast the tomatoes for 1 hour.
2. Take out, let it cool and peal. Then with a spatula mash it till it is a chunky paste. Keep aside.
3. In a pot, heat a little oil. Whenever I made soup, I think of the chop and drop that Racheal Ray says while cooking. No prep time. Just keep chopping and adding to the pan :-). Chop the onions and add to the pot.
4. Add finely chopped garlic as well. Mix.
5. Next goes the celery, potato and carrots. Mix everything well.
6. After a few minutes add a little water and mix. Close lid and let the veggies cook.
7. In the meanwhile, heat a pot of water and when the water comes to boil, salt it. Add the pasta. Cook for about 10-12 min according to package instruction stirring in between. Drain and keep ready.
8. Once the veggies are almost cooked, add the tomato puree and finely chopped basil leaves.
9. Then add 4 cups of water (or broth). Bring to a boil.
10. In goes the drained chickpeas and kidney beans. You can use any beans of choice.
11. Add some more dried herbs to taste. Also add pepper and salt to taste.
12. When it is almost ready, add the cooked pasta. Mix well.
You can add some grated parmesan before serving.
healthy tempting soup
ReplyDeleteHealthy soup...
ReplyDeleteWow - Rosh. My favourite always. Thanks for the recipe. Planning to make soon. What are the herbs that you used ; so that I know what to get if I don't have it.
ReplyDeleteDhanya - the main herb is the fresh basil leaves. In addition, the herbs that i mentioned is a bottle of dried mixed herbs - guess it has some basil, rosemary, thyme, oregeno etc.
DeleteVery healthy soup my favorite soup in Carinos restaurant.
ReplyDeletemy favorite....love minestrone
ReplyDeleteSuper comforting soup for this chilled weather, love to finish it rite now.
ReplyDeleteLuv this soup. Bookmarked and want to try it.
ReplyDeleteyummy n tempting soup Roshni
ReplyDeleteTempting one,delicious!!
ReplyDeleteJoin EP event-Nutmeg OR Parsley @ Chef Mireille's Global Creations
I love this soup and your soup bowl is a beauty. I envy you so much that you get fresh basil at your place Rosh.
ReplyDelete