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Minestrone Soup might be Italian in origin, but it is eaten around the world today for several reasons. Firstly, Minestrone Soup is filling because it is packed with veggies, pasta and pulses. Secondly, Minestrone Soup uses up whatever you may have at hand, making it a hassle-free dish especially on a Monday night. Thirdly, Minestrone Soup is that perfect combination of healthy and tasty. This easy-to-make Minestrone Soup is so incredible that it can chase your Monday Blues away for good.
Now you might think that Minestrone Soup sounds boring, but here’s something you should know. Minestrone Soup has been around for centuries according to Italian food experts. The ancient Romans were big fans of simple, nourishing food. Believe it or not, their diet was largely vegetarian and based on easily available produce like onions, garlic, carrots, beans, pulses, etc. Perhaps the earliest mention of a Minestrone Soup type of recipe is from Marcus Apicus’ cookbook dating back to 30 AD.
But as eating habits changed with Italy modernising, Minestrone soup turned from being a favourite with the rulers to a dish eaten by the poorest rural residents for nutrition. Despite this very grounded history, Minestrone Soup today has a huge appeal around the world. In India, where people already enjoy light, veggie-packed curries, Minestrone Soup can easily transition into our regular meals as a necessary addition. This is a one-pot dish that can be tailored according to the tastes and needs of the cook!
So, this Indian-style Minestrone Soup replaces cannelini beans with the more easily available kidney beans. Along with some Italian seasoning, this Indian-style Minestrone Soup calls for the addition of beneficial Indian spices like turmeric powder, cumin seeds and curry leaves. These simple Indian-origin changes don’t take away from the essence of the Minestrone Soup but add to it. Here’s the easy-peasy recipe for you to try out.
Image courtesy: Facebook/Tracy Webster
Ingredients:
1 onion, chopped
1 carrot, chopped
½ cup beans, chopped
½ cup spinach, finely chopped
1 cup kidney beans, boiled
1.5 cups tomato puree
¼ cup elbow pasta
2 cups vegetable broth
½ tsp turmeric powder
½ tsp cumin powder
½ tsp coriander powder
1 tsp black pepper powder
½ tsp cumin seeds
1 bay leaf
½ tsp ginger garlic paste
½ tsp Italian seasoning
1 sprig curry leaves
Salt, to taste
1 tbsp olive oil
¼ cup fresh cream
1 tsp parmesan cheese, optional
1 tbsp coriander leaves, chopped
Method:
1. To make the Indian-style Minestrone Soup, heat the olive oil in a large pot.
2. Add the cumin seeds, bay leaf and curry leaves, and let them splutter.
3. Once the spices stop spluttering, add the onions and ginger garlic paste.
4. Mix well, then saute until the onions turn translucent.
5. Now, add the carrots, beans and spinach and mix well.
6. Add salt, turmeric powder, cumin powder, coriander powder and black pepper powder.
7. Mix well, then add the tomato puree.
8. Keep stir frying until the raw smell of tomatoes goes away.
9. Now, add the kidney beans, Italian seasoning, vegetable broth and adjust the salt.
10. Add the elbow pasta and boil the soup until the pasta is al dente.
11. Stir in the fresh cream, then serve hot with a garnish of parmesan cheese and coriander leaves.
