Minestrone soup with penne pasta

How about a warm comforting bowl of pipping hot soup on a rainy evening?

Here is the recipe for a warm soup, it's my own version of traditional minestrone soup.

Minestrone soup

Ingredients

1 beetroot with leaves
1 carrot
1 onion
1 potato
1 red bell pepper
1 ripe tomato
2 green chilies
1/2 tsp black pepper
1/2 salt
A small bunch of basil(home grown)
A small bunch of red amaranth (home grown)
5 cups water
2 handfuls of penne pasta
1 inch cinnamon stick
1/2 tsp dry rosemary
1/2 tsp dry oregano
2 tablespoons olive oil
A few cheese slices/100 grams grated cheese

Method

1. Wash and chop all vegetables and greens into cubes, roughly chop greens.

2. In a thick bottomed pan pour oil, add dry herbs, cinnamon stick, add chopped cubed, vegetables mix in, add penne pasta, green chilies, roughly chopped greens, add water, cook for two whistles.

3. Open pressure cooker, adjust salt, remember we have added very less salt as most of the vegetables have little sodium in them.

4. Add grated cheese,hand crushed pepper, and serve hot with bread toast.

5 It's easy to prepare, serves three equal portions of medium sized bowls.

Takes approximately 20 minutes for preparation and cooking.

Tips

I have not added tomato puree, if you like tangy taste you can add a 1/2 cup of tomato puree.

If you want the soup to be more watery add two more cups of water. We prefer semi soup with little soup in the bowl.