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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