Hearty Minestrone Soup

On the New Year day, we had Italian cuisine for lunch. It was the Minestrone Soup that filled the best part of our lunch. Sundar was saying yummy, a sip of the soup, yummy, a sip of the soup. This winter has started well with beautiful weather. Not much snow, and quite warm temp when we wanted an outing.,
Ever since, our visit to Olive garden has made us long for some Minestrone soup.

The lunch went like this, with some Minestrone soup, Mac 'n Cheese - baked, Spaghetti, and a dessert - Black Forest Cake to make the lunch complete.

Although, the cake was part of German cuisine, we liked it for our dessert.

You need
2 cloves of Garlic, finely chopped
3 large Tomatoes, finely chopped
1 Red Pepper, chopped into bite sized cubes
1 cup Conchos pasta (small shells)
1 can cooked Navy Beans, drained and rinsed
½ cup frozen spinach, thawed

2 carrots, chopped
1 Tbsp Tomato Paste
1 tsp Red Chilli Flakes (Adjust acc. to taste)
1 tsp fresh Basil leaves

1 tsp Dried Oregano
5-6 cups Vegetable Stock
1 tbsp Olive Oil

Grated parmesan, to garnish
Salt and Pepper to taste

Bring water to a boil. Salt it and add the conchos. Cook for 8 minutes until al dente.

Heat the olive oil in a deep pan. Add the chopped garlic, red chilli flakes,  fresh basil and dried oregano. Saute for 30 seconds and then add the chopped tomatoes,carrots and red bell pepper. Cook till the veggies are soft. Stir in the tomato paste. Add the thawed spinach, vegetable stock, cooked pasta and the red kidney beans. Bring to a boil on medium heat.

 

Season with salt and pepper. Top with grated parmesan and serve hot.

Nothing else is more comforting than a good ol' bowl of soup!
Sending this to New U event hosted by Vardhini.