Italian Minestrone Soup

Recipe Contributed by: Dhara Balwa

I remember the first time I went to Olive Garden and ordered their soup/salad combo. It tasted so good and it was a meal in itself! After few visits, I decided it was time to try and recreate the Minestrone Soup. And with the very first try, I got it right. I have made a few alterations over the years but the flavor has not changed much. I started with V8 vegetable juice as a base and it adds the goodness too. But one day, I was out of V8 and decided to substitute it with normal tomato puree. It tastes more earthy now and I like it that way. My husband says it tastes better than the one in Olive Garden. You can throw in whatever vegetables are in your refrigerator. And increase/decrease the quantity of vegs/beans/pasta according to your liking.

Photo by Dhara Balwa

Serves: 6
Prep Time: 20 min Cook Time: 30  min
Difficulty level: Easy

Ingredients:

2/3 cup cooked Elbow Pasta (or any small pasta)
2/3 cup cooked Red Kidney Beans
2 1/2 tsp. Oil
1 tsp. Red Pepper Flakes
1 tsp. Dried Thyme
3/4 tsp. Dried Basil
1 large Onion, chopped in medium sized squares
6-7 cloves Garlic, chopped
1 medium-sized Zucchini
1 medium-sized Yellow Squash
10 small florets Cauliflower
1/2 medium-sized Green Pepper
1/2 medium-sized Red Pepper
1 large carrot
15 Nos. String Beans
1 1/2 cup Tomato Puree
1 liter Water
Salt as per taste
Black Pepper Powder, as per your liking
15 Fresh Basil Leaves (Add more if you like)
Optional 1/2 tsp. Pesto, for garnishing and added flavor

Method:

1) Cut zucchini, yellow squash and carrots in medium-sized pieces. Cut cauliflower in further small florets. Cut the peppers in medium-sized square pieces. Cut string beans in 3 pieces each.

2) In a large deep pan, heat up the oil. Once heated, add the red pepper flakes. Roast it for few seconds and quickly add the onions and garlic. Add little salt to help onions from sticking on the pan.

3) Once onions have softened, add all the vegetables such as zuchhini, yellow squash, cauliflower, peppers, carrots and beans.

4) Add dried thyme and dried basil and salt to taste to the vegetables and cover the pan.

5) After the vegetables soften a little (they are tender but not at the level of mushy), add the tomato puree and let the mixture cook for 5 min.

6) Add water, pasta and beans. Adjust salt and let the soup come to boil. I like my soup more like stew but if you think, it needs more water, go ahead and add some.

7) Once boiled for few minutes, turn off the heat and add black pepper powder and fresh basil.

While serving, top it with a little pesto if you like.
Serve with Garlic Bread/ Garlic Toast.