Minestrone Italian Soup

This thick Italian soup made with vegetables is super healthy and a rich meal in itself. It is very easy to make and is perfect for those chilly winter days. This recipe will serve 4 people.

Ingredients:

• 2 tablespoons boiled macroni
• 3 cups vegetable stock
• 1 medium potato cut into small pieces
• 1 medium carrot cut into small pieces
• 2-3 beans finely chopped
• 1/4 cup peas
• 1 green zucchini peeled and cut into small pieces
• 6-7 garlic pods finely chopped
• 1 medium sized onion finely chopped
• Salt to taste
• 1 teaspoon white pepper powder (adjust as per taste)
• 2 tablespoon olive oil
• 4 medium sized tomatoes
• Few springs of parsley
• 4-5 teaspoons dried basil leaves or 10-12 fresh basil leaves torn
• 1/2 teaspoon freshly squeezed lemon juice
• 1 teaspoon butter
• 3/4 cup tomato puree
• 1/4 cup boiled red kidney beans
• 1/4 cup grated cheddar cheese for garnish

Method:

• Soak red kidney beans overnight and boil them the next morning till they are cooked and soft.
• Make four slits on top of whole tomatoes and boil them for 4-5 minutes. Peel the skin off and finely chop the tomatoes.
• Add olive oil in a non stick pot and add chopped garlic- saute for a minute and then add onions. Saute for another 2-3 minutes on medium heat till the onions are translucent and lightly cooked.
• Next add vegetables- potato, carrot, beans, peas and zucchini. Mix well and add the stock. Add salt and pepper to taste. Cover and cook on low flame for 8-10 minutes till the vegetables are cooked and soft.
• Add tomato puree, chopped tomatoes, kidney beans, macroni, parsley springs, lemon juice and basil leaves and simmer the soup for another 5 minutes on low heat. Check seasoning - add more salt, pepper or basil leaves as required.
• Serve piping hot in soup bowls and sprinkle grated cheese on top as garnish.