Minestrone, a thick Italian soup is one of my favorite. Minestrone is so easy to make and the best part is that you can add any seasonal veggies. A perfect weekday one pot meal which can be had with a nice crusty bread. It can be prepared well in advance and refrigerated up to a week. I had mine for two consecutive days after long working hours.
There is no real recipe for this thick soup. The basic thumb rule is to use lots of veggies, beans and pasta or rice. I’ve used kale & mushroom to give a different twist to my soup. I’ve also used black rice pasta which not only adds color to my pasta but also makes my soup gluten free. This recipe can also be vegan if garnished with some nutritional yeast flakes as a substitute for vegan cheese. I’ve used some local artisan Parmesan coming all the way from Auroville.
Jamie Oliver gives some handy tips on prepping up for minestrone.
1 packet mushroom (250gms), chopped finely
50 gms kale, stems removed & chopped finely
1 small red onion, chopped finely
2 tomatoes, skin removed, de seeded and finely chopped
3 garlic cloves, crushed
1 cup cooked black eyed beans
1 cup uncooked black rice pasta
1/2 tbs olive oil
1/2 tsp dried oregano
500 ltr water
salt & pepper to taste
pesto & cheese for serving
- Heat oil in a heavy bottom pan. Add garlic and chopped onions. Sauté until translucent.
- Add chopped mushroom, kale, water & salt. Allow it to cook on medium flame for about 15 minutes.
- Add chopped tomatoes and uncooked pasta. Cook for about 10 minutes.
- Add cooked black eyed peas, oregano, freshly ground pepper and some salt if needed. Let it simmer for 10 minutes.
- Serve hot in individual bowls with a dollop of homemade pesto swirled through and some grated Parmesan.
More about black rice pasta & nutritional yeast flakes.