I am a huge fan of soups. When I say huge, really huge. I can just love of various soups for all the three times of the day and feel very happy about it . Every time I visit an Italian resto, I so look forward to have Minestrone Soup. I feel its is a meal on its own. It is packed with proteins and nutrients. And has a lot of Veggies in it. Without any further wait. Here is my version of the soup which I made for dinner and served it with some Garlic Roll, baked by my friend
Ingredients
2 tablespoons extra-virgin olive oil
1 large onion, diced
4 cloves garlic, minced
2 stalks celery, diced
1 large carrot, diced
1 1/2 cups green beans
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and freshly ground pepper
1 cup diced tomatoes
6 cups Vegetable Stock
1 cup kidney beans, drained and rinsed
1 cup pasta
1/3 cup finely grated Parmesan cheese
Method
Heat the olive oil in a large pot over medium-high
heat. Add the onion and cook until translucent, about
4 minutes. Add the garlic and cook 30 seconds. Add
the celery and carrot and cook until they begin to
soften, about 5 minutes. Stir in the green beans, dried
oregano and basil, 3/4 teaspoon salt, and pepper to
taste; cook 3 more minutes.
Add the diced and crushed tomatoes and the
vegetable stock to the pot and bring to a boil. Reduce
the heat to medium low and simmer 10 minutes. Stir
in the kidney beans and pasta and cook until the pasta
and vegetables are tender, about 10 minutes. Season
with salt. Ladle into bowls and top with the Parmesan
and chopped basil.
