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












Minestrone

Minestrone
SWEET PONGAL AND APPLE SHAKE WITH HORLICKS OATS

Sweet Pongal And Apple Shake With Horlicks Oats

Sweet Pongal Recipe-Sakkarai Pongal-Chakkarai Pongal. Pongal is one of the most popular f...

THREE MIX DAL

Three Mix Dal

A very healthy dal with three kinds of dal’s with lots of proteins and vitamins. Best eat...

FATTA FAT CHUTNEY - FAT FREE TOMATO CHUTNEY

Fatta Fat Chutney - Fat Free Tomato Chutney

The best option for a fat free healthy diet.It can be served with mirchi bajji, rice, Pon...

Jowar Roti Kichidi

Jowar Roti Kichidi

A tasty kichidi made with healthy jowar, this one-dish meal is also quite exotic due to ...

ChatPat Salad

Chatpat Salad

Power packed meal option with the goodness of veggies and no compromise in taste. ...

PACHI PULUSU

Pachi Pulusu

Pachi Pulusu is an unheated version of the pulusu which is a type of curry-like stew from...

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