Minestrone Soup

Whenever we go to olive garden, we first order the minestrone soup with salad without even seeing the menu. I wasn't sure why we were crazy about this soup, then I understood that the aroma and the taste from the fresh veggies, beans, mild flavor of tomato and pasta cooked in the vegetable-broth was the reason. This soup can be taken as lunch or dinner portion with two slices of wheat or garlic bread toast, which will be filling. This soup will have an awesome taste when served hot!
                              

Ingredients 

Carrot (chopped into small cubes)	1
Beans (finely chopped)	6-8
Onion (finely chopped)	1
Tomato (finely chopped)	2
Garlic (finely chopped)	2
Black eye beans(soaked overnight)	A fistful
Vegetable stock	4cups
Italian seasoning	1 tsp
Chili flakes	½ tsp
Pepper powder	¼ tsp
Salt	As per taste
Olive oil	2 tbsp
Butter	2 tbsp
Pasta	A fistful
Water	As needed
Parmesan grated	2 tbsp

  

  Method 

• If you are using canned beans, then drain the water and wash it several times (removes the preservative in them). If you are using dried beans, soak overnight, cook for 3 whistles with a pinch of salt. 
• In a skillet, heat olive oil and butter together. Add garlic, onion and fry for a minute in medium flame. Then add chili flakes, Italian seasoning and pepper powder. Saute for a few seconds.

                                 

• Add tomato and cook until it softens. Then add all veggies one by one and saute for few minutes without changing the color of the vegetables.
• Then add the cooked beans and mix well. Add vegetable broth, allow it to boil and let the vegetables get cooked.

                              

• Add salt and pasta. Cook until the pasta is done and every now and then check the water level to retain consistency of soup(if needed add water at regular interval). Allow the soup to cook for 10-15 minutes in medium flame.

                              

• Now hot soup is ready to be served with generous seasoning of Italian herbs and grated Parmesan.                              

Tips

• I used black eye beans, but you can also use white chickpeas, kidney beans and double beans according to your taste.
• You can also use potato, celery, baby corn and sweet corn for this soup. 
• You can use any shaped pasta for this recipe. 
• Do not add more pasta because it will make the soup too thick. 
• If you don't want to add Parmesan cheese, you can skip it. If you like adding, it gives a yummy taste.      

Check our other soup recipe too spicy-vegetable-sweet-corn-soup

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