Vegetarian minestrone soup

Is 2011 getting on to a slow start! I realize it’s been nearly two weeks since I posted anything, so maybe that was just a slow end to 2010!

So first off, a very happy new year to every one of you and may you have the best of everything in this new year! Healthy food, good experiences and a fulfilling life.

Lemme start the year with a minestrone that Ive been meaning to put down for 4 weeks now. There are so many variations of this hearty Italian soup that it used to drive me crazy just looking up all the recipes and coming up with the list of ingredients that worked for me and a vegetarian family. As for the vegetables that go in, there are a range, from carrots to potatoes, to cabbage. So here goes this version, hope you enjoy it! Nothing like a hot pot full of this on a chilly day!

minestrone pot

Serves: 4 comfortably

You need:

  • 4 cups vegetable stock (Bring to a boil cubed carrots, potatoes, chayote squash, a bay leaf, an onion in about 8 cups of water. Simmer for 30 minutes and drain the vegetables. Re-use the veggies in sambar or mashed, in parathas).
  • 1 cup pasta of your choice, cooked al dente
  • 2 medium carrots, diced small
  • 2 medium onions, chopped
  • 1 medium zucchini, sliced and quartered
  • 1 leek, sliced
  • A can of beans (or soak 1 cup of mixed beans overnight and boil – white beans, rajma, chick peas)
  • Tender french beans, a few, cut into 1 inch pieces
  • 4 cups skinned and roughly chopped tomatoes. (Most recipes suggest a cup of two of tomatoes. But after making this a couple of times with that measure, I found that the soup was too watery. So I suggest plenty of tomato roughage. To skin, dip the tomatoes in boiling water and score off the skins).
  • 2 tablespoons olive oil
  • Herbs for seasoning – basil, rosemary, oregano. All or even one is fine.
  • 4 pods of garlic, peeled and chopped
  • Crushed pepper
  • Salt to taste
  • Grated cheese, a cheddar goes fine (optional)

To make the soup:

  • Heat the olive oil in a large pan and saute the garlic and onion for a couple of minutes.
  • Add the herbs, carrots, zucchini, leek and french beans and saute for a few more minutes, until soft.
  • Now add the cooked beans, stock, tomatoes and salt and simmer for about 10 minutes.
  • Check that the veggies are done and take a deep breath – all the herbs, garlic and stock must give it a wonderful aroma just about now.

minestrone pan

  • Add the cooked pasta.
  • Sprinkle crushed pepper.
  • Turn off the heat and leave it to stand for 15 minutes at least. It’s best if you serve it about an or so after it’s cooked, so the pasta is well entrenched in the soup.
  • Ladle into bowls and sprinkle grated cheese on top if you like that taste.

minestrone bowl

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One Response to “Vegetarian minestrone soup”

  1. hema says:

    Yummy soup .Lovedd it.

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