A vegetarian Minestrone Soup Recipe
This minestrone soup recipe should be made using a good
You can use water instead but believe me it won't taste the same. If you don't have time to make a vegetable stock, just use stock cube or any ready made stock. You can use any beans of your liking and as many vegetables you want.
Play with the ingredients to make a soup of your choice.
This soup recipe will serves 4
You will need the following Ingredients for this healthy soup recipe
- 150 gm dried Borlotti or Red kidney beans (soaked overnight and boiled till cooked)
- 2-3 Tbsp Olive oil
- 1-2 Onions (chopped)
- 4-5 Tomatoes (skinned, deseeded and chopped)
- 1 Tbsp Tomato puree
- 1 Tbsp Garlic (chopped)
- 100 gm Cabbage (chopped into small squares)
- 2 stalks Celery (diced small)
- 2 Carrots (diced)
- 1 Courgette (sliced)
- 4-5 Spinach leaves (chopped)
- 2 Tbsp Bulgar wheat or brown rice
- Salt and pepper to taste
- 1 lt Vegetable stock
- 1 Bay leaf
- 1 Tsp dried basil (or 1 Tbsp fresh basil chopped)
- ½ Tsp Cayenne pepper
- Grated Parmesan cheese
Heat the oil in a large saucepan, add the onions, garlic, celery, bay leaf and carrots. Stir on a high flame for 2-3 minutes. Then add the courgette, spinach, cabbage, tomatoes and tomato puree. Cook for another 3-4 minutes.
Now add the Bulgar wheat and the stock, followed by salt, cayenne pepper,basil and black pepper. Let it boil and then cover and simmer for say 20 minutes.
Drain the cooked beans and add them in. Mix everything gently. Check if the wheat is cooked. Add more salt if needed.
Sprinkle with grated Parmesan cheese and serve it hot.
Enjoy the vegetarian minestrone!!!!
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