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












Minestrone

Minestrone
Raw rasam - Patchi Pulusu

Raw Rasam - Patchi Pulusu

Patchi pulusu or raw rasam is an amazing blend of all three tastes like tanginess from th...

Love Potion

Love Potion

Home remedy to Viagra An excellent beverage made with juice from the rind of watermelon w...

Spring Onion Bombay Chutney

Spring Onion Bombay Chutney

Lips macking chutney made out of besan and butter milk topped up with refreshing spring o...

Barley Vegetable Soup

Barley Vegetable Soup

Barley, a member of the grass family, is a major cereal grain. Soup prepared with barley ...

Sweet Cucumber Chutney With Crispy Neer Dosa

Sweet Cucumber Chutney With Crispy Neer Dosa

Paper thin and soft neer dosas prepared with rice flour batter and served with Bengali st...

DRUMSTICK LEAVES PODI

Drumstick Leaves Podi

Drumstick leaves podi is a spicy powder which gives a vibrant flavor to the palate and ...

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