https://jayanthisindianrecipes.blogspot.com/2015/02/ingredients-1-carrot-1-radish-10-long.html?m=0
We relish soups, Aru loves minestrone soup on winter evenings. Today I had all her favourite vegetables, broccoli, mushrooms and zucchini. I have created this dish from scratch, making the flavourful tomato sauce by adding fresh oregano, basil and dried rosemary.
The basic recipe remains the same. Instead of macroni or pasta, I used spegatti.
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
Method
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.
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
Method
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.
For today's recipe I have used 1 large zucchini, 1 small broccoli and 200 grams mushrooms, 3 garlic, 1 onion. A handfuls fresh oregano, red amaranth and malabar spinach. Rest all the ingredients and spices remain the same. Ah yeah, we have used cheese slices instead of parmesan cheese.
Minestrone soup with lentils legumes and cheese
It's a one pot meal which requires little bit of a preparation. I have soaked 16 lentils and lugumes for about 5 hours and cooked it in pressure cooker for 3 whistles.
Cooked spegatti separately.by adding little salt.
Vegetables are cubed and broccoli florets are separated. Onion and garlic is sautéed in olive oil, vegetables are added and cooked till tender.
Finally all are mixed in tomoto basil, oregano sauce and garnish with sliced cheese.
Recipe link
http://jayanthisindianrecipes.blogspot.com/2019/11/minestrone-soup-with-legume-and-cheese.html
#minestrone #soup #simplefood #soulfulfood #soulful #foodie #freshfood #simplefood #homechef #homemade #homefood #food #delicious #chefclub #chef #oregano #basil #rosemery #tomatoes
The dish is served. Minestrone is ready to devour.
Final touch a few sheets of cheese slices thinly cut and added
Adding the greens to tomato sauce.
Roughly chop oregano, red amaranth and malabar spinach.
cube the vegetables, make florets from broccoli, I have used the peeled stem and florets.
Recipe
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