Minestrone Soup

I am fortunate to stay next to a hotel management institute (NITHM Hyderabad). They have recently started cooking classes on Saturdays and I got to attend the basics of Italian cooking class. The classes were well conducted and I got some good recipes to try. Made this soup on a windy evening and it was the perfect comfort food one could have asked for.





Method

1. For this recipe all the veggies need to be cut with the Brunoise cut. Cut 1 cup of cabbage, 1/2  red capsicum and 1/2 yellow capsicum, 10 beans and 1 small carrot into cuboid pieces.
2. In a deep bottomed vessel, heat 1 tbsp of olive oil. When hot, add 4-5 cloves of finely chopped garlic and saute. 
3. When the garlic is sauteed add 1 medium sized finely chopped onion and saute till the onion is pink and translucent.
4. Now add cabbage, beans and carrot and capsicum and saute for 5 mins till they are all well coated with oil.
5. Add 2 finely chopped tomatoes (deseed and then cut into cubes) and saute well till the tomatoes are soft. Add 1 tbsp of tomato paste.
6. Add 2 fistfuls of macaroni pasta and 2-3 cups of water to cover all the vegetables and the pasta.
7. Add pepper, salt according to taste and a pinch of sugar.
8. Mix well and let it cook till the pasta is cooked. Adjust water and spices according to the consistency you want.
9. Make cheese pesto balls with grated parmesan cheese and finely chopped basil. Add this to the soup just before serving.

Grate some parmesan cheese over the hot soup bowl before serving