Minestrone Soup

This chunky Italian favourite is loved by mothers all over the world because it packs everything she could wish for– a wide array of vegetables tossed with pasta, splashed with cream and cheesy comfort topped with a wonderful dollop of butter!

Garnish with garlic croutons for a wholesome rainy day delight!

Prep Time: 15 min            Cooking Time: 30 min 

For the Stock:
2 tomato
1/2 tea cup bottle gourd ( dudhi, Lauki )
1/2 tea cup cauliflower
1/2 teacup cabbage
1/2 tea cup carrot
1 onion
6 clove garlic
1 tbsp celery

For the Vegetable Pulp:
5 tomato
1/2 teacup carrot
1/2 tea cup bottle gourd

1/4 tea cup white beans (soaked and boiled )
1/4 tea cup carrot (finely chopped)
8 to 10 French beans (finely chopped)
3/4 tea cup boiled spaghetti or pasta of your choice
1 onion (finely chopped)
3 clove garlic (finely chopped)
1 tbsp celery
1/2 teacup milk + 1/2 tbsp Cornflour
2 tbsp tomato ketchup
50 gms cheese (optional)
1/2 tsp dry parsley
1/2 tbsp butter
Salt and pepper to taste


  1. Mix all the ingredients for the stock and add 2 1/2 tea cup water to it
  2. Boil it for 15 minutes. Pass the stock through a sieve and keep only the water
  3. Mix all the ingredients for the vegetable pulp, boil it and churn it in the mixer to make a pulp. Pass it through a sieve.
  4. Heat the butter, add the onions & garlic and sauté it for a while
  5. Add the french beans and carrot and sauté it for a while
  6. Add the white beans, spaghetti, celery, stock & the pulp
  7. Mix the milk and cornflour and add it to the mixture and let it boil
  8. Add the salt, pepper and parsley to taste

Notes: Serve it with garlic bread or a sandwich



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