Veg Minestrone Soup with Fusilli Pasta

Veg Minestrone Soup with Fusilli Pasta

Minestrone soup is an Italian Soup which is a combination of pasta, beans, and lots of green and orange veggies. This is one of the healthiest soup. Again it’s quick and easy to make. Takes less than 15 minutes to prepare. I have used zucchini (both green & yellow), carrot, french beans, broccoli and red beans for this soup. If you are not using canned beans, then first thing to do is soak them 5 – 8 hrs. then pressure cook for 2 whistles or till its soft and cooked fully. I avoid cooking beans and veggies together as I don’t want my veggies to loose their glaze and color because of excess cooking. And these exotic vegetables takes lesser time to cook than that of the beans. So what I did here is I pressure cooked the beans with pasta for 2 whistles. Then mixed them with rest pan of vegetables. This reduced cooking time to half.

Soups are one of the best part of our food. These are loaded with vitamins and minerals. They are quick recipes and best comfort food.

If you like soups then read similar posts:

1. Creamy Pumpkin Soup
2. Low Carb Cream of Mushroom Soup
3. Hearty Tomato Soup
4. Veg Mexican Lentils Soup
5. Spinach Mushroom Soup

Lets make this classy Italian minestrone soup with fusilli and veggies.

Veg Minestrone Soup with Fusilli Pasta

This is an easy soup prepared in 15 minutes only. You can take any kind of pasta here. I have used fusilli pasta.

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Course: Main Dish, Soups

Cuisine: Italian

Keyword: Healthy Soups

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 8 hours 25 minutes

Servings: 4 Servings

Author: Ipsa Faujdar

Ingredients

• 1 cup Beans soaked overnight
• 1 cup pasta
• 1/2 medium Zucchini Green
• 1/2 Medium Zucchini Yellow
• 2 small Carrots
• 1 cup Green Beans Chopped
• 1 Onion Chopped
• 5-6 Garlic Pods minced finely
• 1 tsp Italian seasoning
• 1/2 tsp Black Pepper
• 1/4 tsp Paparika powder
• 1/2 tsp Salt or as per taste
• 2 tbsp Olive oil
• 1 cup Vegetable Stock or water
• 2 Tomato chopped
• 1 cup Tomato Puree
• 2 tbsp Basil leaves Chopped
• 1 tbsp Cilantro Leaves Chopped

Instructions

• Boil soaked beans and fusilli for 1 - 2 whistles.
  
• Heat oil in a heavy pot or sauce pan. Add chopped garlic, onion and saute till translucent.
  
• Add chopped vegetables and stir well.
  
• Add in tomatoes and tomato puree. Season with salt, pepper, oregano, paparika. Add boiled pasta & beans to the pan.
  
• Pour water into pan and let it simmer for 5 minutes. Add cilantro leaves, basil leaves chopped.
  
• Turn off heat and cover with a lid. Serve hot