Minestrone Soup
Servings: 4 servings
Ingredients
- 1 can cannellini Beans
- 1 ½ cup canned tomatoes puree
- 4 cups vegetable stock
- 4 cups water
- 2 carrots medium diced
- 1 small zucchini medium diced
- ½ cup shredded cauliflower
- 10-12 french beans cut into 1' size
- ¾ cup elbow or shell pasta
- 1 small onion chopped
- ½ cup chopped green bell pepper
- 3-4 garlic cloves chopped
- handful of spinach
- 2-3 tbsp olive oil
- ¼ cup of chopped basil or 1 tbsp of dried basil
- ½ tbsp dried oregano
- ¼ cup chopped parsley or 1 tbsp of dried parsley
- parmesan cheese to serve
- salt and pepper
Instructions
- Heat olive oil in a pan on a medium high heat and add garlic, dried oregano and onion to it. Cook it for 2 mins.
- Add all the vegetables except spinach, fresh herbs and let it cook for 5 minutes. Add salt and pepper to every layer of ingredients you add. Cook till they get some color (Cook on medium-high flame for that)
- Add cannellini beans, spinach, tomato puree, stock, and water and let it boil for good 10 mins.
- Once you see soup boiling, add pasta to it and let it cook for 10 mins stirring in between. The soup will start getting thick and chunkier.
- Turn off the gas and serve with Baguette or herbed bread or Garlic bread.
- While serving grate fresh Parmesan on it and drizzle dash of Olive oil for extra flavor.