Minestrone soup is a traditional Italian soup, made with vegetables and stock. The best part of making this soup is that there is no hard and fast rule about the vegetables you need to use – anything will do! You can use chicken stock for some added flavor or stick to vegetarian. Add some pasta or rice and you have a complete meal! So let’s warm ourselves up this winter with a hearty minestrone soup recipe!

Hearty Minestrone Soup with Pasta

Ingredients

• 1 cup of Whole Wheat Pasta (Uncooked)
• 1 medium sized Onion, finely chopped
• 4 cloves of garlic, finely minced
• 1 cup of finely chopped Celery (about 4 stalks)
• 1 cup of Carrots, cut into thin rounds (about 3 medium sized ones)
• 1 cups of sliced Green Beans (about 100 grams)
• 1 cup of cooked Red Kidney Beans (Rajma)
• 1 can of Stewed Tomatoes or 2 large tomatoes, blanched in boiling water, skinned and diced
• 4 cups of vegetable broth or water
• 1 teaspoon of dried Oregano
• 1 teaspoon of dried Basil
• 2 tablespoon f Olive Oil
• Salt and pepper to taste
• Grated Parmesan Cheese
• Fresh Coriander leaves or Italian Basil

Instructions:

1. If not using can of stewed tomatoes, blanch the tomatoes in boiling water for two to three minutes and then immediately plunge them in cold water. The skin will get wrinkly. Remove the skin and roughly dice them. Keep aside.

2. In a large stock pot, add the olive oil over medium high heat. Add the minced garlic and finely chopped onion and celery. Sauté till the onion and celery are soft and fragrant.

3. Next, add the carrot and green bean slices and sauté them for a couple of minutes.

4. Now add the cooked kidney beans (rajma), stewed tomatoes (or the blanched and diced tomatoes), dried oregano, dried basil, salt and pepper and mix well.

5. Add the vegetable broth or water and bring it to a boil.

6. Add the uncooked pasta and reduce the heat to medium. Cook uncovered, stirring frequently, till the pasta is cooked. About 7 to 8 minutes.

7. Taste it and add more salt if required. If most of the liquid is absorbed in cooking the pasta, add more water or broth to make the soup to the desired consistency.

8. Add fresh herbs like coriander leaves or Italian basil for a fresh burst of flavors. Serve hot with a sprinkle of grated parmesan cheese.

This little bowl of comfort has everything for a balanced meal – beans for protein, pasta for carbohydrates, vegetables for essential vitamins and minerals along with olive oil for healthy fats. The best part – you can make it in just one pot, which means minimal cleanup!

Hearty Minestrone Soup with Pasta

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Nothing soothes winter blues like some piping hot soup! This hearty minestrone soup recipe is packed with pasta and vegetables and is perfect for the cold season!

Recipe type: Soup

Cuisine: Italian

Serves: 8

INGREDIENTS

• 1 cup of Whole Wheat Pasta (Uncooked)
• 1 medium sized Onion, finely chopped
• 4 cloves of garlic, finely minced
• 1 cup of finely chopped Celery (about 4 stalks)
• 1 cup of Carrots, cut into thin rounds (about 3 medium sized ones)
• 1 cups of sliced Green Beans (about 100 grams)
• 1 cup of cooked Red Kidney Beans (Rajma)
• 1 can of Stewed Tomatoes or 2 large tomatoes, blanched in boiling water, skinned and diced
• 4 cups of vegetable broth or water
• 1 teaspoon of dried Oregano
• 1 teaspoon of dried Basil
• 2 tablespoon f Olive Oil
• Salt and pepper to taste
• Grated Parmesan Cheese
• Fresh Coriander leaves or Italian Basil

METHOD

1. If not using can of stewed tomatoes, blanch the tomatoes in boiling water for two to three minutes and then immediately plunge them in cold water. The skin will get wrinkly. Remove the skin and roughly dice them. Keep aside.
2. In a large stock pot, add the olive oil over medium high heat. Add the minced garlic and finely chopped onion and celery. Sauté till the onion and celery are soft and fragrant.
3. Next, add the carrot and green bean slices and sauté them for a couple of minutes.
4. Now add the cooked kidney beans (rajma), stewed tomatoes (or the blanched and diced tomatoes), dried oregano, dried basil, salt and pepper and mix well.
5. Add the vegetable broth or water and bring it to a boil.
6. Add the uncooked pasta and reduce the heat to medium. Cook uncovered, stirring frequently, till the pasta is cooked. About 7 to 8 minutes.
7. Taste it and add more salt if required. If most of the liquid is absorbed in cooking the pasta, add more water or broth to make the soup to the desired consistency.
8. Add fresh herbs like coriander leaves or Italian basil for a fresh burst of flavors. Serve hot with a sprinkle of grated parmesan cheese.

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