- Meal Type
- Ingredient
- Cuisine
- Seasonal
- Dish
- Drinks
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Cooking Time
Preparation Time : 20
Cook Time : 45
Total Time : 65
Ingredients
Serves 2
Olive oil 4Tbsp
Onion chopped 1 medium
Chopped Carrots 2 medium
Celery chopped. 2 medium
Tomato paste. 1/4 cup
Potatoes chopped 1 medium
Yellow squash 1 medium
Zucchini chopped. 1medium
Peas/Green beans 1/4cup
Garlic cloves minced 4No.
Dried oregano 1/2 tsp
Dried Thyme 1/2tsp
Tomatoes diced. 2 medium size
vegetable broth/water 4 cups/6cups
Salt 1tsp
Bay leaves 2no.
Red chili flakes 1/2Tsp
Freshly ground pepper 1tsp
Small shell pasta 1cup
Red beans/rajma cooked 1 cup
Spinach/kale Chopped 11/2 cup
Lemon juice 1tsp
Directions
In big deep pan warm 3tbsp of oil on medium heat.
When oil is warm add onion,carrot,celery, tomato paste and a pinch of salt.
Cook until the vegetables are softened and onions turn translucent(7-10minutes),stir in between.
Add all the chopped vegetables except chopped spinach/kale, garlic,oregano and thyme.
Cook for 2 minutes,stir frequently.
Add in the diced tomatoes and broth/water.
Add salt(as per taste),bay leaves, freshly ground pepper and chili flakes.
Turn heat to medium-high and bring the mixture to a boil,than partially cover the pot with lid and reduce heat .
Simmer on medium- low heat for 15 minutes.
Remove the lid and add pasta,beans and chopped spinach/kale.
Continue simmering, uncovered for 20 minutes or until the pasta is cooked.
Remove the lid and add pasta,beans and chopped spinach/kale.
Continue simmering, uncovered for 20 minutes or until the pasta is cooked.
Remove the pot from the heat,than remove bayleaves.
Add lemon juice and 1Tbsp of olive oil.
Adjust salt and pepper as per your taste.
Serve soup with bread.
Ruchi Sharma
68 Recipes
