Minestrone Soup

The occasional rains last week inspired me to make soups almost everyday. I made a clear chicken soup, mushroom soup (Suparna’s recipe), and minestrone soup. Two of the three soups were made without the addition of any oil. Did not add any thickening agents to any of them.  I had some minestrone soup at the Big Chill Cafe a few weeks ago and wanted to make it at home ever since. The italian herbs, garlic, and veggies are the highlight of this soup.

Here is how I went about it:

Ingredients

1/2 cup diced carrot

1/2 cup diced zucchini

1 tsp chopped garlic

4-5 stalks of spring onions (chopped)

1 sliced tomato

Salt and pepper

1 tbsp of dried parsley

1 tsp of dried Italian herbs

A handful of fusilli

1 tsp of vinegar

1 tsp olive oil

3-4 cups of water

Ingredients for the Soup

 Process

Fusilli

Heat the olive oil and add the chopped onion and garlic. Once, it turns translucent, add the chopped carrot. Stir for two minutes or so and then add the tomato and all the spices. Cook for 5 minutes on a low flame and then add the zucchini, fusilli, water, and vinegar. Let it come to a boil. Cook for about 10 minutes till the pasta softens. Taste and add whatever you think is missing. Serve hot and enjoy.

Minestrone Soup

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2 Comments

Filed under Vegetarian

2 responses to “Minestrone Soup

  1. Madhumita

    great, i just loved this

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