Minestrone soup

Minestrone soup

Ingredients

• Dried beans -1/3 cup, 80 gm
• Thyme – 2 sprigs
• Olive oil – 2 tbsp
• Garlic – 3-4 cloves
• Shallots/pearl onions -  8-10 nos.
• Green beans, chopped – 1/3 cup or 50 gm
• Carrots, chopped – 1/3 cup or 50 gm
• Turnips, chopped – 1/4 cup or 40 gm
• Cabbage, shredded – 1/3 cup or 60 gm
• Babycorn, chopped – 1/3 cup or 50 gm
• Celery, chopped – 1/4 cup or 15 gm
• Tomatoes, crushed – 1 med.
• Oregano, dried – 1/4 tsp
• Basil fresh, chopped – 2 tbsp
• Black pepper, freshly ground – To taste
• Salt (I used sea salt) – To taste
• Pasta – 1/4 cup (if desired)

Instructions

1. Soak dried beans in enough water and little vinegar(see notes 2) for 6-8 hrs. or overnight.
2. Drain and discard water from the beans. Now cook beans with 1 cup water, thyme and little salt in a pressure pan till 3 whistles. Let the pan cool.
3. Heat olive oil in a pan, add garlic and shallots. Cook till golden brown.
4. Add in green beans, babycorn, carrots, turnips, cabbage and celery. Stir for a few mins. and add 3 cups water. Let it come to boil. In the meantime, take out beans, thyme and water from the pressure pan and purée.
5. After the soup comes to boil, add in the beans purée and mix well. At this point, add water according to the consistency you like. Cook for 10-15 mins. on low-medium flame stirring occasionally or till the vegetables are tender.
6. Add tomatoes, basil, oregano, salt and black pepper powder and let the soup simmer further for 5 mins. on low.
7. Mix pasta in the soup and let it simmer till the pasta is cooked.
8. Switch off the flame, garnish with basil and serve with warm toasted wholewheat bread as an accompaniment.

Content and Image from divinefoodsliving