Memories
Whenever I go to any Italian restaurant, especially during winters, the first thing that I ask for is Minestrone Soup! When they say, ‘You don’t drink your soup, but you ‘eat’ your soup’, they definitely meant Minestrone, as it’s a meal in itself. Warm, comforting, and of course, great looking, and loaded with nutrient rich elements. And when the restaurant doesn’t have it in its menu, well, I get disappointed, but I know it’s time to make it once again.
Just load your pantry with the ingredients this heartwarming soup needs, and you’re all set!
INGREDIENTS
- 30 ml – Extra Virgin Olive Oil
- 2 Tbsp – Onions (chopped)
- 1 Tbsp – Garlic (chopped)
- 150 gm – Tomato Puree
- 1/2 Tsp – Dried Rosemary Herb
- 800 ml – Vegeable Stock
- 25 gm – Celery (diced)
- 60 gm – Carrot (diced)
- 25 gm – Leek (diced)
- 60 gm – Diced Potato (boiled)
- 60 gm – French Beans (diced)
- 30 gm – Cabbage (diced)
- 50 gm – Macaroni (boiled)
- Salt and Pepper to taste
GARNISH
- 4 Tbsp – Parmesan Cheese (grated)
- 2 Tsp – Basil Paste
METHOD
- In a heavy bottom sauce pan, heat the oil.
- Add chopped onions and garlic and sauté it for 2-3 minutes or until both are golden brown in colour.
- Add tomato puree into the sauce pan and cook it for the next 5-6 minutes with rosemary.
- Add vegetable stock and cook for another 4-5 minutes.
- Add all vegetables like celery, leek, potato, beans, cabbage, and cook for 4-5 minutes or until the vegetables are 3/4th cooked.
- Add macaroni, salt and pepper, check seasoning.
- Served in a heated soup bowl/soup plat. Garnish with parmesan cheese, and basil paste.
Then what? Just dunk in! Enjoy your soup. Mamma Mia!