Minestrone Soup From the kitchen of Vandana Poddar

Serves: 6

Ingredients

For the Vegetable Stock
• 100 g cabbage, chopped
• 100 g carrot, grated
• 1 bunch celery leaves and stalks, chopped
• 1 medium red onion, chopped
• 4 cups water

For the Soup
• 1 teaspoon olive oil or butter
• 2 tablespoons garlic, finely chopped
• 2 tablespoons red onion, finely chopped
• 2 tablespoons celery, chopped
• 1 small carrot, diced
• ½ zucchini, diced
• 2 tablespoons basil leaves, chopped
• 2 tablespoons parsley or tulsi leaves, chopped
• Salt to taste

Additional Ingredients
• 1 cup tomatoes
• ¼ cup rajma (kidney beans), soaked and boiled
• ¼ cup green peas, boiled
• ½ teaspoon sugar

Method

Step 1: Prepare the Vegetable Stock
1. In a large pot, combine cabbage, grated carrot, celery, and red onion with 4 cups of water.
2. Bring to a boil and simmer for about 10–15 minutes to create a light vegetable broth.
3. Strain the broth and keep it aside.

Step 2: Prepare the Tomato Purée
1. Boil the tomatoes until soft.
2. Let them cool slightly.
3. Blend and strain to make a smooth tomato purée. Set aside.

Step 3: Cook the Soup Base
1. Heat olive oil or butter in a large pan over medium heat.
2. Add garlic, onion, and celery. Sauté briefly (10–15 seconds) until fragrant.
3. Add diced carrot and zucchini. Cook for about 5 minutes until slightly tender.

Step 4: Build the Soup
1. Pour in the prepared vegetable stock.
2. Add the tomato purée and mix well.
3. Simmer gently for a few minutes.

Step 5: Finish the Soup
1. When reheating before serving, add the boiled rajma and green peas.
2. Add ½ teaspoon sugar and adjust salt if needed.
3. Let the soup simmer for 3–4 minutes.

Step 6: Garnish and Serve
• Garnish with freshly chopped parsley and basil.
• Serve hot.