Vegetable Minestrone Soup
Want a meal to be filling and super-healthy? ‘Soup’ is the way to go; the one with lots of veggies, beans of your choice, and some comforting pasta cooked in a tasty, spicy broth which is exactly what this ‘Vegetable Minestrone Soup’ is! I love all the delicious cheesy food at ‘Olive Garden’ once in a while. But the next day, reality hits in and I cringe about all the unnecessary calories from the previous day’s feast! Then, I comfort myself saying it’s ok to indulge once in a while! Anyway, the best options at that restaurant to me are the garden salads and the soups. How good and lip smacking are they? So, last week I really wanted to make this soup and when I did to my delight it was really close to the one at the restaurant!
This recipe contains tomatoes (diced), zucchini, carrots, beans (cannellini), pasta (elbow, whole wheat), oil (vegetable), onions, , bay leaves, cinnamon stick, cloves, basil (dried), black pepper, chili powder, salt, cheese (parmesan), paprika
4 or 5 servings
Prep time: 15 min
Cook time: 30 min
- Diced Tomato cans 14 oz 2
- Zucchini 2 medium-sized unpeeled & chopped into small chunks
- Carrots 4 medium-sized- peeled and chopped into small chunks
- Cannellini beans can 14 oz 1
- Multi-Grain Pasta Elbows 1 1/2 cup cooked/boiled and drained
- Oil 2 tsps
- Onions 1 small-sized
- 1 Bay leaf
- Cinnamon stick 1 small
- Cloves 1 or 2
- Dried Basil 1 1/2 tsp
- Ground Pepper 1 tsp
- Red Chili powder (optional)
- Salt 1 1/2 tsp or as per taste
- Grated Parmesan Cheese 1 tsp only for garnish
- paprika (optional0
- 1. In a deep sauce pan or pot, heat about 2 tsps of oil or butter. Add cinnamon stick, bay leaf and cloves. When they begin to splutter, add finely chopped onions and saute for a couple of mins until the onions are translucent.
- 2. In the meanwhile, boil water with a pinch of salt in another pot. Add pasta and cook for about 6 to 7 mins. When done, drain all the water and set the pasta aside.
- 3. Add the chopped zucchini and carrots to the sauteed onions. Now, add salt and ground pepper and saute for a couple of mins. Empty the diced tomato cans into the sauce pan now. Add the remaining spices – red chili powder and dried basil to the tomatoes. Cover and let cook for at least 5 mins.
- 4. Empty the cannellini beans into a bowl. Rinse under running water to drain out all the canned liquid and add the beans to the sauce pan. Also, add the cooked pasta now. Add about 2 cups of water, cover and let cook for about 15 mins. Give a taste test and adjust salt if needed.
- 5. Serve with a hint of grated Parmesan cheese as garnish and some bread to dip into it!