BLOGS


Wholesome Minestrone Soup

Dairy-free & oil-free
Prep Time 10 mins
Cook Time 20 mins
Servings 2 Bowls
Calories 150 kcal

Ingredients
  

Ingredients

  • 4 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

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

  • 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

  • In a deep saucepan, dry roast the garlic, onion  & celery
  • Once they look slightly brown, add the chopped tomatoes.
  • Cook for 2-3 minutes.
  • Once tomatoes shrink a bit, pour the blended tomato paste.
  • Cook for 5 more minutes.
  • Pour the vegetable stock into the saucepan mix well.

Now, throw the vegetables & dry herbs in the saucepan. Add salt & pepper.

  • Cook for 10 minutes at low heat so that every mix together.

Add in cooked beans & pasta, cook for 1 more minute.

    Garnish with basil leaves & choice of cheese.

    • Serve hot.

    Calories- for 2 bowls

    • 4 Tomatoes (350gm) - 63 cal
    • 1 Carrot ( 75 gm) - 30 cal
    • French Beans (25 gm) - 8 cal
    • 1/4 cup Black eat beans -32 cal
    • Quinoa pasta - 15 cal