Monday 10 / March / 2025
MINESTRONE SOUP Ingredients
3 tomatoes- blanched and pureed
1/4 cup boiled or canned kidney beans
1/4 cup macaroni pasta
1 carrot, diced
1 zucchini , diced
1/3 cup broccoli , made into small florets
1 celery stalk , finely chopped
1 onion, finely chopped
1 tablespoon garlic, minced
1/4 cup basil leaves, torn
3 cups vegetable stock
1 bay leaf
1/4 tsp cinnamon powder
Salt and pepper, to taste
Parmesan cheese, for garnishing
2 tbsp butter
Preparation
In a sauce pan, melt butter and saute onion till it turns pink.Add the garlic and saute till fragrant.
Now combine all the ingredients except pasta, zucchini, broccoli and cheese and cook on low heat for about 20 minutes.
Add pasta, zucchini and broccoli and give it a good stir.
Cover and cook for another 10 more minutes or till the pasta is cooked.
Discard the bay leaf before serving the Minestrone Soup into bowls and sprinkle parmesan cheese on top.
BELL PEPPER AND CHEESE PENNE
Ingredients
2 cups boiled penne pasta
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 onion, sliced
Red chilli flakes as per taste
2 tsp garlic salt
3/4 tsp dried oregano
1/2 tsp dried basil
Black pepper powder to taste
1-1/2 tbsp olive oil
1/4 cup mozzarella cheese, grated
Preparation
Heat oil in a pan, add onions and sauté it for 1-2 minutes until half done.
Add bell pepper and sauté till cooked. This may take 3 minutes. (Adjust level of cooking vegetables according to preference)
Now add dried oregano, dried basil, black pepper powder, chilli flakes and garlic salt. Stir well till the seasonings coat the peppers well.
Combine the boiled penne pasta with the seasoned peppers,mix well and sauté for 2-3 minutes .
Transfer it to a microwave safe bowl. Sprinkle mozzarella cheese on it.Microwave it for 2-3 minutes on high power till cheese melts.Serve with garlic bread.
