Minestrone soup is the combination of many vegetables flavored with tomatoes and Italian spices.
1 tablespoon of olive oil or coconut oil
½ cup finely chopped green bell peppers
½ cup finely chopped celery or cabbage
3 basil leaves
¼ cup diced zucchini
1 cup of par boiled vegetables (cauliflower, sweet corn, carrots, French beans and green peas)
1 cup shell shaped pasta or any other shaped pasta
1 cup of tomato puree
2 tablespoons of tomato ketchup
1 tablespoon of thick red chili sauce or use dry chilies paste
1 drop of apple cider vinegar or 2 teaspoons of lemon juice
1-½ cups of vegetable stock (leftover water from the boiled vegetables)
2 teaspoons of salt
1 tablespoon of sugar
1 tablespoon of corn starch
½ teaspoon of dry oregano
¼ teaspoon of Crushed black pepper
Process: Boil and cook the pasta until they are soft. Wash under cold water and keep aside. Heat oil in a deep cooking pot, sauté green bell peppers, zucchini, celery, basil leaves for 1 minute. Add the puree and vegetable stock with ketchup, sauce, salt, sugar and vinegar or lemon juice. Add another cup to 2 cups of water. Add the par boiled vegetables, bring it to a boil and then add the boiled pasta.
Mix the water with corn starch and add to the soup and bring to a boil again. In the end sprinkle crushed black pepper and dried oregano. Turn off the stove and serve hot.
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