Minestrone Soup with vegetables

INGREDIENTS:

1 Carrot
1 Radish
10 Long Beans
1 Corn cob(preferably American Corn)/frozen corn kernels
100g pasta
2 tbsp Tomato Paste
2 Tomatoes
1 Capsicum
1 Potato
Water
Olive Oil
1 tbsp Butter
1 tbsp Parmesan Cheese

According to your taste:

Salt
Pepper
Thyme
Rosemary
Parsley
Oregano
Fresh Basil

Mwthod

*Dice the carrots, radish and capsicum and potato into cubes

*Cut the long beans horizontally (about 5mm)

*In a pot, boil the pasta until cooked, and strain out the water. keep it aside.

*Cut the cob length-wise, so as to obtain corn kernels.

*Chop the tomatoes, and blend them, to form a paste. It should not be too runny.

*In a saucepan, put in tomato paste, and the FRESH tomato paste. 

*Add water. Do not be hasty about the amount, because on heating it will slowly reduce.

*When it starts to boil, take it off heat, and add the spices, according to your preference. 

*Leave it to cool, and heat it again. It will reduce some more.

*In another pan, put about 1 tbsp of olive oil, and add in the vegetables, and a few basil leaves.

* Do not add the capsicum. Add about 1 cup of water, and half a tbsp of butter and cover the pan with a lid. allow the vegetables to simmer for about 15 minutes, or until cooked. Add the spices into this too.

*Into the Tomato reduction, add the other half of the tbsp of butter. Keep it aside.

*In a third pan, Pour in a tbsp of olive oil and toss in the pasta. add in spices again. 

*It seems like a lot, but you must remember each of the three(tomato reduction, vegetables and pasta) individually have a minimal amount. 

*After the pasta is well coated, keep it aside.

*By now, your vegetables would probably be cooked. Add in the chopped capsicum and stir for about a minute. 

*Put the tomato soup back on heat, and into it add the vegetables(there will be some leftover stock,you can add this in the soup too, or you can keep it for future use.) and the pasta. 

*Garnish it with Parmesan and chopped Basil.

*Stir the mixture for about 2 minutes, take it off heat and serve hot.

TIPS:

*You can add an onion if you like. Make sure you caramelize it first, though.

*It's better to keep tasting, so that you can check the balance of the spices.