Minestrone soup

After all the dose of festival feast, it’s time to Seattle down to a simple soup. A bunch of vegetables slowly cooked in a broth is perfect to slurp in a cold misty nighttime made it with no oil and no sodium broth. Its healthy and perfect substitute for any simple dinner. Please consider it as wholesome meal.


Carrots, chopped- 1 cup

Celery, chopped- 2 stalks

Onion, chopped- 1 cup

Green beans, chopped- 1/2 cup

Capsicum, diced- 1

Garlic– 4-6, cloves

Tomatoes puree– 3 cups

(Boil 3 tomatoes for 3 minutes, deskin and grind into puree)

Oregano– 1/2 tsp

Pepper– 1/2 tsp

Dash of pesto sauce– optional

Bay leaf– 2 no’s

Any boiled pasta-1 cup

Water/Veg Broth- 2 cups


1.Add all the ingredients in the pan except the pasta and close the lid

2.Bring it to a boil in a slow flame (Gas no 4) for 35-40 minutes

3.Once the soup is ready, add the cooked pasta and allow it to boil for 3-4 minutes

4.If the soup is too thick, add the pasta cooked water.

Enjoy the soup with a favorite slice of bread if needed!

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