Hello everyone and welcome back to the flying apron
Today I am sharing with you the recipe of minestrone soup.
Ingredients :
2 tsp olive oil
1½ tsp garlic
1½ tsp Chili flakes
1½ tbsp celery
⅓ cup Zucchini
½ cup capsicum
1 cup tomato puree
¼ cup boiled corn
¼ cup steamed/boiled carrots
¼ cup broccoli
1½ tbsp tomatoe sauce
½ tsp oregano
½ tsp Basil
¾ cup pasta
4½ cup water/vegetable stock
2 tsp cornflour
¼ tsp black pepper powder
Salt to taste
Method :
Heat oil and add chili flakes and garlic to it. Saute it for 30 seconds.
Add celery you can also use coriander and cook it for a minute. Add chopped zucchini and cook it for 1 – 2 minutes. Add chopped capsicum and saute it for 2 minutes.
Take 1 cup tomatoe puree and add that to the veggie mixture. Cook the mixture for 3 – 4 minutes and add all the spices and tomato sauce.
Add water/vegetable stock and boil the soup.
Add uncooked pasta and cook it until it is all done. In the last 2 min. add cornflour slurry and cook it for 2 minutes or until the taste of raw cornflour it no more.
Serve hot.
Tips :
1. Add pasta before 15 mins of serving. Cooking the pasta before and reheating it will overcook the pasta.
2. Don’t over cook the pasta as it will cook a little more due to the residual heat in the soup.