extra-virgin olive oil (substitute with any other oil)
1 Big onion, chopped
2 carrots chopped
stalks chopped (If you can't find celery, substitute with green pepper or simla mirch)
5 cloves garlic, chopped
zucchini,cut into big cubes (If you can't find zucchini, substitute with cucumber)
2 cans of fire roasted tomatoes (Hunt's Diced Tomatoes Fire Roasted With Garlic, 14.5- oz.) (substitute with 6 -8 tomatoes and 2-3 garlic cloves)
cubes (bouillon, you can replace it with vegetable cube or use water instead)
3 handful of any small (I use whichever available at home)3 handful of any small pasta (I use whichever available at home)
1 can of beans ( cannellini beans / red kidney beans / chick peas / black beans)
1 tablespoons of dried oregano
2 tablespoons of
grated Parmesan, additional for individual serving or grate any cheese
that is available
Salt and freshly ground black pepper (As per taste)
1 teaspoon of
cumin powder (jeera powder)
red chilli flakes (as per your taste)
Heat the oil in a large pot over medium. Add the onion, carrots, celery, garlic, cumin powder and cook, covered, stirring occasionally, until the vegetables are somewhat soft, about 5-7 minutes. Add the zucchini and cook, covered, stirring occasionally, for 1-2 minutes. Add a can of beans. Add salt as per the taste.
Make a puree of tomatoes in a blender and add it to the vegetables. Stir in the pasta and cook until the pasta is soft. Add broccoli and cook until everything is cooked.
Remove the soup from the heat and stir in the herbs and cheese. Season with pepper and red chilli flakes to taste.
Sprinkle additional cheese while serving.
Note : You can serve the soup with garlic bread.
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