Minestrone Soup

What is on the top of your list when you proceed on a vacation? Packing, you say? Ummm, that's on my list too. But what comes as a close second is clearing the refrigerator. And what a task it is. Advance planning really tires me, and hence i find this chore a bit intimidating. Making sure that milk is not purchased on the day before traveling, the fresh veggies are consumed and leftovers are dealth with saps me out of my energy.

This Diwali, we visited our parents for a few days, and the task of cleaning the refrigerator loomed ahead. What I encountered was this: boiled kidney beans (leftover from the Rajma Masala prepared a couple of days back), one boiled potato, a few tomatoes, and an assortment of veggies. What finally resulted was this filling Minestrone Soup.

Apparently, there is no fixed recipe for Minestrone Soup and can be made with any vegetables at hand. The method I have used is based more on my experimentation rather than any fixed source.

Ingredients:

Boiled kidney beans / Rajma: 3/4 cup

Pasta of your choice: 3/4 cup

Mixed Vegetables (potatoes, peas, carrots, beans, corn kernels, capsicum, cauliflower florets), chopped: 3/4 - 1 cup

Tomatoes: 2 medium, one chopped and one pureed

Onion: 1 small, finely chopped

Garlic: 2 small cloves, finely chopped

Oil: 1 - 2 tbsp

Salt, pepper: to taste

Water / Vegetable Stock: 4 - 6 cups

Method:

- Boil the pasta as per the instruction on the pack. Drain and wash with cold water. Keep aside. I used Macaroni since that was the only pasta I had in store.

- Heat oil in a pan. Add the chopped garlic and onions. Saute till the onions turn translucent

- Add the chopped and pureed tomatoes. Cook on medium heatfor 3 - 4 minutes. I prefer a more tangy flavour and hence used 1/2 a tomato more. You may adjust the quantity to suit your taste.

- Add the chopped vegetables and saute for another 2 - 3 minutes

- Add the kidney beans, pasta. Add water / stock and salt to taste. Bring to a boil.

- Cover and cook on low heat till the vegetables are cooked, but still a little crunchy. Add more water if required to achieve the desired consistency.

- Adjust salt, and pepper

- Serve hot

Note: You can also add grated cheese to enhance the flavor.

This soup is my contribution to JFI: Rajma, the event created by Indira of Mahanandi, and hosted this month by Divya of Dil Se.

It also makes its way to Presto Pasta Night # 137, created by Ruth from Once Upon a Feast, and hosted this week by Haalo of Cook (Almost) Anything At least Once.