Name: Minestrone Soup
Prep time: 30 minutes
Cook time: 40 minutes
Yield: 20 people
Cuisine: South Indian
Ingredients: 6 tablespoons Olive Oil (for sautéing); 3 large Onions (diced); 6 medium Carrots (diced); 6 stalks Celery (diced); 8 cloves Garlic (minced); 3 cans (28 oz each) Tomatoes (diced, with juice); 5 quarts Vegetable Broth (low-sodium); 3 cans (15 oz each) Kidney Beans (Rajma) (drained and rinsed); 3 cans (15 oz each) Chickpeas (Kabuli Chana) (drained and rinsed); 3 cups Pasta (small shapes like ditalini); 3 teaspoons Salt (adjust to taste); 1.5 teaspoon Coriander Seeds (adjust to taste); 3 tablespoons Oregano (dried); 3 tablespoons Basil (dried); 6 cups Spinach (chopped)

How to Prepare

Heat olive oil in a large pot over medium heat.
Add diced onions, carrots, and celery. Sauté for 5-7 minutes until softened.
Stir in minced garlic and cook for 1 minute until fragrant.
Add diced tomatoes, vegetable broth, kidney beans, chickpeas, and pasta. Stir well.
Season with salt, pepper, dried oregano, and basil. Bring to a boil.
Reduce heat to low, cover, and simmer for 15-20 minutes until pasta is tender.
Add chopped spinach and cook for an additional 2-3 minutes until wilted.
Adjust seasoning if needed. Serve hot with grated Parmesan cheese if desired.

Scale quantity

How to Prepare