Today we are making vegetarian minestrone soup- healthy, tasty and fortified. It is easy and healthy mini meal- perfect during covid. It is an ultimate comfort food that puts that soul back in the body.
Hi there, I am Rachana. I am a chef, food therapist and nutrition advisor. The Good Tiffin helps you make easy, nutritious recipes that are fortified with simple nutrient rich ingredients, so that you can enjoy delicious, healthy and balanced meals without compromising on the taste.
At the end of each recipe, you will see The Good Tiffin Nutrimeter, that gives you important nutritional information and helps you make an informed choice.
Minestrone Soup Recipe:
Fortified with pumpkin and dill leaves powder.
½ cup- onion (small size)
5 pcs- tomatoes (medium size)
1/3 cup- rajma/kidney beans, small (boiled)
½ cup- macaroni (bluebird)
¾ cup- carrot
1/3 cup- celery
½ cup- sweet corn
¾ cup- pumpkin (boiled)
3-4 cups- vegetable stock (Boil vegetables like carrots, onion, pumpkin, garlic, etc. along with a stick of cinnamon, 2 cloves, a pinch of black pepper, and salt in water till water reduces to 3/4th of the original quantity. Strain this vegetable stock and store in a clean bottle / container.)
½ cup- basil leaves
2 tbsp- olive oil
2 tsp- oregano
2 tsp- chilli flakes
4-5 pcs- garlic cloves
8 pcs- olives
2 pcs- bay leaf
¼ cup- parmesan cheese
1 tsp- dill leaves powder
Black pepper (freshly ground)
2 tsp- sugar
Salt to taste
How to make homemade tomato puree:
Take 5 tomatoes, make cross cut with knife on each tomato.
Pressure cooked for 2 whistles.
Once they cool down, peel them, cut into pieces.
Now add cooked pumpkin pieces and blend it together with hand blender, till you get smooth puree.
Method for minstrone soup:
1. Heat olive oil in a deep soup vessel.
2. Add garlic and saute for 2-3 minutes, then add onions. Cook on a medium flame till they become soft, while stirring occasionally in between.
3. Add tomato puree, vegetable stock and bay leaf, mix well and bring to boil.
4. Now add macaroni and cook for another 5-10 minutes.
5. Add all the vegetables and cooked rajma. Stir well.
6. Now add oregano, chilli flakes, olives, basil leaves and dill leaves powder and simmer on a slow flame with the lid covered for 10-12 minutes.
7. Add 2 tsp sugar, salt to taste and some freshly ground black pepper. Mix well.
8. Turn off the gas, remove the soup in a bowl.
9. Garnish with parmesan cheese, fresh basil leaves and croutons.
Serve hot. Bon Apetit!
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