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Ingredients:
100 gms - cabbage (cut into fine strips)
100 gms - cauliflower (cut into small florets)
8 to 10 - french beans (cut finely into cubes)
2 - medium sized carrots (cut finely into cubes)
1/2 - big red tomatoes (cut into big pieces)
2 - medium sized onions (sliced)
12 cloves - garlic
1 - potato (chopped)
8 to 10 cups - water
2 tbsp - butter
2 - spring onions (finely chopped)
a little less than handful - boiled spaghetti
4 to 5 tbsp - baked beans (readymade)
oregano for seasoning
pepper to taste
salt to taste
100 gms - cabbage (cut into fine strips)
100 gms - cauliflower (cut into small florets)
8 to 10 - french beans (cut finely into cubes)
2 - medium sized carrots (cut finely into cubes)
1/2 - big red tomatoes (cut into big pieces)
2 - medium sized onions (sliced)
12 cloves - garlic
1 - potato (chopped)
8 to 10 cups - water
2 tbsp - butter
2 - spring onions (finely chopped)
a little less than handful - boiled spaghetti
4 to 5 tbsp - baked beans (readymade)
oregano for seasoning
pepper to taste
salt to taste
Minestrone Soup
Method
- Pressure cook the tomatoes, onions, garlic and potatoes in water on a medium flame till 4 to 5 whistles.
- Cool completely.
- Blend with a hand mixer and strain the soup mashing the vegetables well.
- Keep aside the stock.
- Lightly heat butter in a non-stick vessel.
- Add onions and saute on a low flame till pink.
- Add the chopped vegetables and saute on a medium flame till they are done but crunchy.
- On another burner keep the stock to boil.
- If the stock is too thick add little water.
- Add the sauteed vegetables and mix well.
- Add the boiled spaghetti, baked beans, salt, pepper and oregano.
- Boil for few minutes and serve hot.
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