Wholesome Minestrone Soup

Dairy-free & oil-free

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Prep Time

10 Min

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Cooking Time

20 Min

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Serving

2 Bowles

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Calories

150 kcl

Ingredients

  • Tomatoes (3 blend+1 chopped)
  • 1 Carrot
  • 5-6 French beans
  • 0.5 stick Celery
  • 2 Garlic cloves
  • 1 tbsp Onion
  • 3-4 Basil leaves
Spices & herbs
  • 0.5 tbsp Oregano or as per taste
  • 0.5 tbsp Basil or as per taste
  • Salt & pepper as per taste
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Instructions

Choice of pasta - 4-5 piece

(I am using quinoa pasta)

1/4 cup cooked cannellini beans / black eye beans

Garnishing
  • Basil leaves
  • Vegan cheese( optional)
Method
  1. Pour the dal paste over it, mix well.
  2. Add salt, black pepper & cumin powder.
  3. Cook for 5-6 minutes, add coriander leaves.
Method

Chop all the veggies

Prepare the vegetable stock
  • Boil the water, add all the vegetable waste, cook for 7-8 minutes—strain & use.C
  • Cook the beans & pasta keep them aside.
Making of soup
  1. In a deep saucepan, dry roast the garlic, onion & celery
  2. Once they look slightly brown, add the chopped tomatoes.
  3. Cook for 2-3 minutes.
  4. Once tomatoes shrink a bit, pour the blended tomato paste.
  5. Cook for 5 more minutes.
  6. Pour the vegetable stock into the saucepan mix well.
Now, throw the vegetables & dry herbs in the saucepan. Add salt & pepper.
  1. Cook for 10 minutes at low heat so that every mix together.
  2. Add in cooked beans & pasta, cook for 1 more minute.
  3. Garnish with basil leaves & choice of cheese.
  4. Serve hot.
Calories- for 2 bowls
  1. 4 Tomatoes (350gm) – 63 cal
  2. 1 Carrot ( 75 gm) – 30 cal
  3. French Beans (25 gm) – 8 cal
  4. 1/4 cup Black eat beans -32 cal
  5. Quinoa pasta – 15 cal