vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.












Minestrone

Minestrone
KHAMAN DHOKLA

Khaman Dhokla

Khaman dhokla, a famous snack of Gujarat, It is soft and spongy instant dhokla prepared...

POTATO SANDWICH

Potato Sandwich

Potato Sandwich recipe is made using the potato filling and onions with some added herbs....

PALAK PARATHA STUFFED WITH PANEER AND CHEESE

Palak Paratha Stuffed With Paneer And Cheese

Spinach paratha stuffed with flavored paneer, One of the easiest and healthiest recipe th...

RAGI SANKATI(FINGER MILLET DUMPLINGS)

Ragi Sankati(finger Millet Dumplings)

This is favorite recipe of Rayalaseema served in combination with spicy natu kodi pulusu...

Khoba Roti

Khoba Roti

This bread truly unravels the mystery of the vast desert expanse. The word 'khoba' means ...

SWEET CORN AND TOMATO SOUP

Sweet Corn And Tomato Soup

This is such a simple, yet satisfying creamy tomato and corn soup. Another quick blend an...

Minestrone Recipe, How To Make Minestrone Recipe

There is no set recipe for minestrone, since it is usually made out of whatever vegetables are in season. Learn the recipe of Minestrone by vahchef.

Hearty and nutritious, minestrone soup is a tasty crowd-pleaser and is super-easy to tweak according to the vegetables you have in the house.

About Recipe

How to make Minestrone

(89 ratings)
0 reviews so far
Prep time
10 mins		 Cook time
40 mins		 Total time
50 mins
Minestrone
Author : Vahchef
Main Ingredient : Vegetables
 Servings : 0 persons
Published date : November 09, 2016


Ingredients used in Minestrone
• Garbanzo beans (cooked) - 1.5 cups.
• Dry pasta - half cup.
• Tomato (chopped) - 1 cup.
• Onion (chopped) - 1 cup.
• Carrot (chopped) - 1 cup.
• Eggplant (chopped) - 1 cup.
• Green bell pepper (chopped) - 1 cup.
• Fresh parsley (chopped) - half cup.
• Black pepper powder - 1/4 tea spoon.
• Oregano - 1 tea spoon.
• Celery (minced) - 1 cup.
• Garlic (crushed) - 5 cloves.
• Tomato puree - 2 cups.
• Basil - 1 tea spoon.
• Dry red wine - 3 teaspoons.
• Olive oil - 3 teaspoons.
• Salt - to taste.
• Water or stock - 3.5 cups.
Method:
  • In a soup kettle, saute garlic and onions in olive oil until they are soft and translucent.
  • Add 1 tsp. salt, carrot, celery and eggplant. Mix well.
  • Then add oregano, black pepper and basil. Cover and cook over low heat 5-8 minutes.
  • After that, add green pepper, stock, tomato puree, cooked beans and wine. Cover and simmer 15 minutes.
  • Now, add tomatoesand keep at lowest flame for10 minutes before you plan to serve.
  • Then, heat the soup to a boil, add pasta, and boil gently until pasta is tender.

Serve immediately, topped with parsley.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 
Browse Recipes


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter