(Soup made with Pasta,Beans and Vegetables)
Elbow Macroni: ½ cup
Red Kidney Beans: 1 cup
Broccoli: 5-6 florets
Italian Seasoning: 1 tablespoon
Vinegar: ½ tablespoon
Garlic paste: ½ tablespoon
Olive oil: 2 tablespoon
Black pepper: ¼ tablespoon
Bay Leaf: 2
Water: 2 cups
Basil/Cilantro for garnishing
Cut Capsicum, onions and carrots in large chunks.
Puree 3 tomatoes.Chop the remaining one into large pieces.
Boil red kidney beans till soft. Retain the water. Cook pasta till al-dente.
Take oil in a deep dish. Add bay leaf, onion and garlic paste. Sauté it for a minute. Add capsicum, broccoli and carrots. Add tomato puree and let it simmer on low flame for 3-4 minutes.
Add boiled beans,chopped tomato and pasta along with 2 cups of water .Add salt, pepper,vinegar and Italian seasoning. Cover it with the lid and lit it simmer on a low flame for around 10 minutes till the soup starts thickening.
Bring it off the flame. Garnish it with cilantro/basil leaves before serving.
NOTE: You can tweak your minestrone soup the way you like. Just keep the three main ingredients in mind.