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I am not the greatest cook in the universe (not even close), so I am always reluctant to post recipes on my blog as I think:
- If I can make it, it’s probably very simple. Everyone can do it and I don’t need to actually post it.
- My photography skills come nowhere close to the amazing food blogs/sites that are out there, and so there’s no need to post about anything I try.
To be honest I still feel that way, but recently I got a couple of emails asking me to post a recipe of the minestrone soup that I instagrammed some time back and so here’s a short and simple recipe in case you want to give it a try.
I adapted this recipe from one I found on Nature’s Basket, which for some reason seems to have been taken down from the site.
Note: This recipe works best for about 6 people. Just adjust the quantity of veggies for smaller or larger groups.
- 1 large or 2 small carrots
- 3 tomatoes
- 1 onion
- 3 pods of garlic
- handful of french beans
- half a yellow zucchini
- half a green zucchini
- Regular olive oil (I use Oilitalia)
- Dried basil
- Parmesan Cheese
- Rajma/kidney beans
- Elbow Macaroni
- Soup cubes (I use Maggi cubes)
- Soak and drain the rajma overnight. Pressure cook till soft. Drain and keep aside.
- Boil the macaroni till soft. Drain and keep aside.
- Heat olive oil in a large stockpot. Add onion, garlic, and carrot. Fry for about 5 minutes, or until lightly browned. Add in zucchini, green beans, and diced tomatoes.
- Stir in two soup cubes and water. Add rajma and macaroni. Simmer until the veggies are tender, and the aroma starts to waft from the stockpot.
- Add salt and pepper, dried oregano and basil.
- Garnish with parmesan cheese.
- Serve hot. Best comfort food ever, plus it’s super healthy. What could be better?
Do you have some favorite recipes to share? If you ever do try this recipe, let me know how you liked it. If you have suggestions to tweak this recipe, let me know too 🙂