Sunday, October 18, 2015

Minestrone Soup

                                          Minestrone Soup

Minestrone soup was my main reason to go to an Italian restaurant.I used to frequent all the Italian big brand restaurant until I started making this soup at home! Now,I can make my own version with my specific taste and enjoy this at home with homemade eggplant Parmesan.Sometimes I also add whole Moong bean soaked in water overnight to make it more nutritious.


  1. Black-eyed peas (Lobiya)-1/2 cup
  2. Red kidney beans (Rajma)-1/4 cup 
  3. 1/2 can tomato sauce or puree
  4. 1 small zucchini,4 string beans,1 carrot,4-5 whole leaves of spinach,1 small potato,1 floret orange or white cauliflower (Phool gobhi),1 small tomato
  5. 1 medium size onion
  6. 2 cloves garlic
  7. 1 & 1/2 tbsp. olive oil
  8. 2 cups water
  9. Salt,oregano 1 tsp.,Italian seasoning 1 tsp., dried basil and parsley 1 tsp. each
  10. Black pepper freshly ground 1/2 tsp., paprika powder 1/2 tsp.


  1. Soak black eye peas and kidney beans overnight.
  2. Finely chop onions and heat oil and saute them till pink.
  3. Add finely chopped or crushed garlic and stir for a minute.
  4. Add tomato paste,all the spices,salt and cook till oil separates.
  5. Add soaked legumes and water and potato cube with skin and cook till 2 whistles.
  6. Open the lid when steam is absorbed and add zuccini (sometimes I add opo squash cubes in place of zucchini),beans,carrots and keep boiling for about 6-7 minutes.
  7. Now add ziti (or smallest pasta available) and cauliflower.
  8. After 8 minutes,add roughly cut tomato and whole spinach leaf.
  9. Stir for about 2 minutes and cover.
  10. Serve hot with fresh bread sticks. 

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