How to make bread rolls/crescent bread:
Minestrone is a nutritious &healthy Italian Vegetable soup loaded with tons of fresh vegetables, a few pasta, and beans. This soup is super easy to make, smells amazing while simmering on the stove, and worth the effort. This Leftover soup tastes amazing. You can freeze this soup as well for your busy days. This soup is better than store-bought, or Olive Garden soup. Let’s start with the delicious soup recipe.
» Ingredients:
Olive Oil – 3 Tbsp
Bay Leaf – 1
Onion – 1/2 cup
Celery – 1 cup
Zucchini – 1 cup
Carrot – 3/4 cup
Green beans – 1/4 cup
Garlic – 4 cloves (crushed)
Pre- boiled and peeled tomatoes – 2
Crushed Tomatoes – 1 cup
Oregano – 1/2 Tsp
Basil – 1/2 tsp
Black Pepper – 1/2 Tsp
Parsley – 2 Tbsp
Jaggery powder/Brown Sugar – 1/2 Tsp
Coriander powder – 1/4 Tsp
Beans- 1 cup
Pasta – 1/2 cup
Vegetable broth/ Water – 4 cups
Method:
Put Olive Oil in Pan, Saute’ Onion, Bay leaf for 1 min.
Sauté all veggies (carrot, celery, green beans, garlic, and zucchini) for 6 min or until tender.
Add salt to your taste. (if you are going to use vegetable broth, then less salt because the broth is already salty).
Add Tomatoes (pre-boiled and peeled) and crushed tomatoes.
Add all the spices jaggery powder, coriander powder, basil, oregano, and black pepper.
Add Parsley and cook for 3 minutes.
Add vegetable broth/ water and cook for 10-15 min at medium flame.
Add pasta and cook for 15 minutes or until pasta cook.
Add canned beans and cook for 20 minutes at low – medium flame.
Soup is ready to serve with your favorite bread rolls/bread toast/ crackers.
How to make bread rolls/crescent bread :
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