Minestrone Soup

# of servings:  8-10	Soak Time: Overnight (optional)
Preparation Time:  14 mins	Cook Time:  40 mins

The best part about visiting an Italian restaurant is relishing a hearty warm soup!   This soup is one of the most favorite among everyone.  Made easily at home, it is good to eat right away or save leftovers for later..., because this leftover soup tastes even better reheated the next day! 

Ingredients:

• Butter - 4 tbsp (Oil, if vegan)
• Garlic - 8-10 pods
• Onions - 2 medium
• Chopped potato - 1 cup
• Frozen mixed vegetables - carrots, green beans, corn, peas, lima beans - 4 cups
• Chopped celery - 4 sticks (optional)
• Cannellini beans - one 15 oz can (or) cooked
• Kidney beans - one 15 oz can (or) cooked
• Vegetable broth (or) Water - 1.5 to 2 litres
• Red chili paste - 2 tsp
• Black pepper powder - 1.5 tsp
• Salt
• Small pasta (Stelline, elbow, small shells, pearls) - 0.5 cup
• Tomato puree - one 28 oz can 
• Basil leaves - 2 fistfuls
• Parmesan cheese - 2 tbsp (optional)

Method:

• Rinse the cannellini beans and kidneys beans, if using from cans.  If not, soak overnight and then cook in a pressure cooker ('Bean' mode in IP.  See 'tips' for extra steps)
• Peel and chop potatoes into small cubes
• Chop garlic and onions
• In a large pot, melt the butter on medium heat (If using IP, use 'Saute' mode)
• Saute garlic, onions and add potatoes
• After a couple minutes, add the frozen mixed veggies and celery
• Add the cooked beans along with required salt (Switch to 'Soup' mode if using IP)
• Add 1.5 litres of broth/water along with red chili paste and black pepper powder
• Cover and cook for 8-10 minutes
• Add the small pasta, tomato puree and another 0.5 litres of broth/water
• Simmer the heat, cover and cook for 10-15 minutes
• Turn off heat and add chopped basil leaves 
• Serve hot with a sprinkle of  parmesan cheese, if preferred
• Note:  It tastes even better when reheated and served the next day! 

Tips and Tricks:

• Be sure to start with a really large pot.  All the ingredients together increase the volume soon
• Be sure to use butter rather than oil as it adds to the taste tremendously! 
• If cooking cannellini beans and kidney, soak 0.5 cup of each bean overnight.  Rinse the beans well and add 6 cups water.  Add salt and a little sugar while cooking.  This ensures no bland spots in the salad and brings out the natural sweetness in the beans
• If cooking the beans, the liquid the beans cooked in can be used in place of broth
• The broth is NOT compulsory as the veggies cook in the water and impart flavor to the liquid

Pictures: 

Final Outcome: