Nov 19, 2009


Olive oil -- 2 tablespoons
Onions -- 2 medium (finely chopped)
Garlic -- 2 cloves (finely chopped)
Tomatoes -- 6-8 (roughly chopped)
Carrot -- 1 big (cubed)
Potatoes -- 2 small (cubed)
Zucchini -- 1 small (sliced)
Celery stalk -- 2 medium (bias sliced)
Sweet corn kernels -- 1/2 cup
Cauliflower florets -- 1/2 cup

Vegetable stock -- 4-5 cups
Red kidney beans -- 1/2 cup

Pasta (such as macaroni or spaghetti) -- 1 cup (cooked in salted water)

Italian seasoning -- 1 teaspoon
Sugar -- 1 teaspoon
Salt to taste
Pepper -- 1/2 teaspoon

Parmesan cheese for garnish

Cook the kidney beans in water until tender. I prefer to pressure cook it.

Heat olive oil in a thick pan and add garlic and oinon. Saute for a couple of minutes.

Now add all the vegetables and saute for few more minutes until the vegetables become soft.

Now pour in the vegetable stock and bring the soup to boil. Lower the heat and let the vegetables cook for about 20 minutes.

Add the kidney beans and all the seasonings and cook it for 5 minutes more. Finally add the pasta and let the soup simmer for 2-3 minutes.

Ladle the soup into a bowl. Garnish with the cheese gratings and serve hot.

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