How to Make Italian Minestrone Soup
Soups are God’s gift both to good health and to the palate. Often a hearty soup can be a meal in itself. As nutritionists keep telling us, Meditteranean style cooking makes for health hearts, since this cuisine is a healthy balance of carbohydrates, good fats, vegetables and fruits. Italian Minestrone soup is a thick, rich, vegetable soup. You can serve it at dinner time with some lightly buttered toast and a small cucumber salad.
Things You'll Need
- 2 cups of cooked rajma (red kidney beans)
- Salt and pepper to taste
- 2 teaspoons olive oil (vegetable oil can be substituted)
- 1 large carrot chopped
- 1 onion minced
- 2 cups tomatoes chopped fine
- Half cup of parsley (if available)
- 1 tablespoon butter
- Half a cup tomato juice
- 3 cups water
- Half a cup of uncooked macaroni pieces.
Steps
Take a large pot with a close fitting lid. Put in the cooked beans and lightly mash them.
Add the water, oil, butter, salt and pepper, parsley, the vegetables to the pot and keep it to boil uncovered. Stir from time to time. Once the mixture has come to a boil, you must lower the heat, cover the pot and simmer the ingredients for about 30-40 minutes.
Now add the macaroni pieces and the tomato juice, and cook for another ten minutes until the macaroni is soft. Adjust salt and pepper to your taste, and serve hot.
Tips
- You may try making this soup with the vegetables of your choice. Zucchini, which is now available in India tastes very good. Green beans, spinach and potato are also good choices
- You can also serve this soup with cheesetoast or grilled cheese sandwiches for a truly satisfying dinner.
Caution
Do not use any of the cruciferous vegetables such as cabbage or cauliflower in this recipe, as these tend to give off an unpleasant smell if cooked covered for a long period.
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