1medium sized carrotwashed, peeled and cut into small cubes
1medium sized potatowashed, peeled and cut into small cubes
½ - 1zucchinicut into cubes
2-3celery stalkschopped
¼cupcorn
¼cupcooked red kidney beans/rajmayou can use black eyed beans or any other beans
2big tomatoespureed
1/8cuppasta
2.5-3cupsvegetable stock/water
¼teaspoondried basil
¼teaspoonoregano
¼teaspoonblack pepperor to taste
salt to taste
Instructions
Pre-Preparation:
Wash and chop all the veggies.
Puree tomatoes.
Cook beans. Pressure cook on high flame till 1 whistle, reduce the flame and cook for about 10-15 minutes or till done.
Preparing Soup
Heat olive oil in a pan and add chopped garlic and onion. Saute for 3-4 minutes on medium flame.
Now add carrot and potato cubes. Mix and saute for 2-3 minutes on medium flame.
Then add zucchini, celery and corn. Mix and saute for 1-2 minutes on medium flame.
Add cooked beans, pureed tomatoes, about 2.5 cups water/stock, salt and pasta. Stir well, cover and cook for 10 minutes on medium flame.
Open the lid, stir and add dried basil, dried oregano and pepper powder. At this stage check the consistency and add water if required. Again cover and cook for 15-20 minutes or till pasta and potatoes are cooked.
Soup is ready. Serve.
Video
Notes
•We have used red kidney beans (rajma). You can also use black eyed beans or any other beans.•If you do not prefer pasta, you can add rice too.•For the pasta, we have added penne pasta. You can use any variety. Any of the tiny pasta varieties goes well with the soup.•While cooking the soup, you can add parmesan cheese.•Adjust water level and seasonings based on your choice and preference.