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Minestrone Soup

Ingredients –

Roasted Tomato Puree –

  1. Tomatoes – 1 kg
  2. Olive Oil -4 tbsp
  3. Salt – 1.5 tsp
  4. Black Pepper Powder – 1 tsp

Soup –

  1. Olive oil – 3 tbsp
  2. Garlic – 4 cloves
  3. Red Long Chilli – 1
  4. Dry Rosemary – 1 tsp
  5. Dry Chilli Flakes – 1/2 tsp
  6. Chopped Onion – 1.5 cups
  7. Chopped Carrot – 3/4 cup
  8. Chopped Beans – 3/4 cup
  9. Broccoli Florets – 3/4 cup
  10. Water – 1 cup (+ more if reqd.)
  11. Sweet Corn Kernels – 1/2 cup
  12. Fresh Oregano – 2 tbsp / Dry Oregano – 1 tsp
  13. Fresh Basil – 1 bunch
  14. Red Wine – 1 cup (Optional)
  15. Salt – 1 tsp or to taste
  16. Black Pepper Powder – 1 tsp or to taste
  17. Tomato Puree – All
  18. Spinach Leaves – 2 cups
  19. Black Eyed Peas (Lobia) / Beans of your choice;
    Cooked Beans – 1- 1/4 cup / Dry Beans – 3/4 cup
  20. Pasta – 1.5 cups

Procedure –

  1. Make cross cuts on clean tomatoes, lay them on a baking tray, rub with olive oil, salt & pepper and bake at 250 °C for 1 hour and 15-30 minutes until it gets roasted, wilted down.
  2. Once the tomatoes cool down, puree the whole thing with the juices to a smooth consistency.
  3. Sieve it properly to remove all the seeds and skin.
  4. In a large pot over medium heat, add oil, chopped garlic, chopped red chilli pepper, dry rosemary, dry chilli flakes and Chopped Onion. Sauté till the onions are translucent.
  5. Add Chopped Carrot, Beans & Broccoli Florets with a splash of water. Cook it till it’s a bit tender.
  6. Add clean Sweet Corn, Salt, Black Pepper, Fresh Basil, Fresh Oregano (if using dry, add to the oil in the beginning).
  7. Add Red Wine (or substitute with water), all of the Tomato Puree that we prepared earlier, a cup or so water, Pasta.
  8. After it comes to a boil, simmer and let it boil till the pasta is cooked.
  9. Add Spinach, and mix to wilt it down. If the soup becomes thick, add some hot water and let it boil.
  10. Add the cooked beans in the end. Mix well and serve hot.

Notes –

  1. If using dry beans, soak it in drinking water for 5-6 hours. Then drain the soaking water and add fresh water, a double quantity of beans, 1 tsp of salt and pressure cook it for 4-5 whistles or as long as it takes to cook it through.
  2. If you’re freezing the soup, do not add the beans and pasta. Because when you reheat it, it will go mushy.
    So whenever you reheat it, you can add some pasta and beans before serving.
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