Black-eyed Beans, Vegetable and Pesto Minestrone (GF, V)
I guess if you have been following my blog you would know by now that soups are not exactly my favourite food. In fact, I have only one soup recipe on my blog till date! My husband and daughter, on the other hand, enjoy their soup. But Akshaya always tells me that I am not very good at making soup a
Ingredients
For the Soup :
- 1 onion big , finely chopped
- 3/4 tsp garlic paste
- 2 tbsps celery , finely chopped
- 1/2 cup carrots finely chopped
- 1/2 cup zucchini finely chopped
- 1/2 cup cabbage finely shredded
- 1 1/4 cups black eyed beans cooked
- 1/4 pasta small shell (or any soup )
- 3 tbsps tomato purxe9e
- 1/2 tsp sugar
- 1 1/2 tbsps olive oil
- to taste salt pepper and
For the Pesto :
- 1 tbsp basil chopped fresh leaves
- 3 to 4 walnut halves
- 1 tbsp olive oil
To serve :
- 3 to 4 tbsps parmesan cheese grated or processed (optional)
Instructions
- Prepare the pesto by pounding all the ingredients together. Keep aside.
- Heat the oil, add the garlic paste and onions and sautxe9 till the onions become transparent. Add the celery, carrots, zucchini and cabbage and sautxe9 for a minute. Add about four cups of water, the tomato purxe9e, salt and sugar. Stir well and bring to a boil.
- Simmer until the vegetables have cooked but are firm. Add the beans and pasta and simmer again for about 10 minutes, until the pasta has cooked. Add the pepper and pesto and mix well.
- Serve out into individual bowls and sprinkle with cheese, if using. This is my submission to Susan's Eighth Helping of My Legume Love Affair. Since we had this soup without the cheese, it also goes to Vaishali's Its A Vegan World where the flavour of the month is Italian.