This Winter morning chill winds made a perfect day to have a hot bowl of soup. So the question was which of the known soups shall I make or might I try a new soup today. Since kids are on a vacation, adding a pasta to soup will be a good meal option. With these thoughts in mind, I decided to make an Italian Pasta Soup. Not a tough one really. What essentially I needed was Red Kidney Beans (Rajma), Pasta (I have used Elbow-shaped) and various vegetables of the season. Talking about Nutrition, Rajma is a rice source of proteins and it lowers cholesterol and is good for diabetics. For Pasta, I have taken elbow shaped pasta. You can take any other shape as well. While you chop veggies, You can boil pasta in sufficient water and rinse it thoroughly thereafter. For Rajma (Kidney Beans), You can take canned but the freshly boiled ones add special flavour to the recipe. They are hard to cook so you can soak them overnight or 3 hrs early in hot water. Drain soaked water and transfer Beans to Pressure Cooker and add water with salt. Give 2 full whistles and simmer for 15 min. Generally this soup is preferred with rice so I also made rice with this delicious soup.
What was a trial, turned out to be a great meal with rice. This innovation impressed my husband and he is asking which other cuisine I shall be trying my hands on. Well I haven’t really thought about it. But for sure, in next few days I would be making something new again. Hope you Enjoy it too. Share your experience with me.
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|Prep Time||15 min|
|Cook Time||20 min|
- 4 or 5 spears Asparagus can substitute it with Zucchini or beans
- 0.5 cup Red Kidney Beans ( Rajma) Boiled
- 1 cup Pasta Boiled
- 1 cup Spinach chopped (can substitute with kale or collard greens)
- 1 small Onion
- 2 or 3 cloves garlic grated
- 2 small Tomato chopped in small
- 1 small `Carrot
- 1 tsp Desi Ghee
- 0.5 cup Brocolli
- 2 tsp Mixed Herbal Seasoning Thyme, Rosemary, Basil, Oregano
- 2 cups Water
- Salt and Black Pepper as per taste
- a few fresh coriander leaves
- Wash all the ingredients under tap.
- Chop the vegetables in small chunks (Carrot, Broccoli, Spinach, Onion, Asparagus and Tomato). Grate Garlic.
- For Pasta, I have taken elbow shaped pasta. You can take any other shape as well. While you chop veggies, You can boil pasta in sufficient water and rinse it thoroughly thereafter. For Rajma (Kidney Beans), You can take canned but the freshly boiled add special flavour to the recipe. They are hard to cook so you can soak them overnight or 3 hrs early in hot water. Drain soaked water and transfer Beans to Pressure Cooker and add water with salt. Give 2 full whistles and simmer for 15 min.
- Take a Pan and add Desi Ghee to it. Add Garlic and onions and saute for a min. If pan is not thick bottomed, make sure to simmer gas.
- Add chopped vegetables and coriander leaves. Add salt here so that veggies are cooked easily. Cover with a lid. Keep Sauting in between. Since it has spinach, veggies will leave water and would be cooked soon. Around 5 -10 min. If you want crunchy, you will be done early.
- Now you can add the seasonings and black pepper. I have used mixed herbs here: Thyme, Rosemary, Basil, Oregano.
- Now add tomatoes and cook for 2 min till water is absorbed.
- Add Boiled and cooked Pasta and Red Kidney Beans (Rajma).
- Add water and boil for 5 min on simmer. You can keep the consistency thick or thin. I have made a not so thick not so thin soup.
- The Italian Pasta Vegetable Soup is ready. You can serve it with rice/ Breads. Enjoy it!!
We can also add cheese of your choice at the last when all veggies are cooked. It would surely add to the flavour of the soup.
|Serving size: bowl|
|Amount per serving|
|% Daily Value*|
|Total Fat 1.6g||2%|
|Saturated Fat 0.7g||3%|
|Total Carbohydrate 28.5g||10%|
|Dietary Fiber 4.7g||17%|
|Total Sugars 3g|
|Vitamin D 0mcg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|
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