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.
I’ve been enjoying a lot of goodies from my friends and I can’t stop raving about them. I started a new section called what I don’t cook on facebook for showing off these yummy goodies 🙂
I’ve been doing a lot of baking recipes on my blog ever since I’ve got my new oven. But I promise you that the next one will be a non baked one. I couldn’t stop myself from sharing this one recipe which is not only healthy but so economical to make at home. They are a make ahead kind of a snack which can be made and had as a tea time snack and they also go brilliantly well with any dips.
The best part about these crackers are that you can tweak it the way you like. You can add some cheese or nutritional yeast flakes or flavor it with some pepper or herbs. You can also make them gluten free by using flours like amaranth, millet etc. Overall this recipe is a keeper 😉
Ingredients for whole wheat seed crackers
100gms whole wheat flour (some extra for dusting)
2tbs sunflower seeds
1/2 tbs sesame seeds
1tsp flax seeds
1tbs olive oil
1tsp liquid jaggery or honey or agave syrup
1/2tsp salt or salt to taste
water for kneading
Mix all the ingredients in a bowl and knead it with some water into a dough. Dust the surface and roll the dough into a flat tortilla to your desired thickness. Make sure that the surface is even all round.
Cut into desired shapes and lay these crackers on a baking tray lined with parchment paper. Bake them for 20 minutes at 150 degree centigrade. Turn them half way through the bake time for even baking. Allow them to cool completely before storing them in an air tight container. They should last for 10-15 days. I got about 25-30 pieces. You can double the quantity for more!
You might also like Oatmeal & flax seed crackers
I recently made some ginger and grape jam from Love Food Eat. I made this jam with local grapes from Maharashtra and the consistency of my jam is thicker and more deeper in colour; looks more like a blueberry relish. I’ve been having it with my crackers!