This wholesome minestrone soup is another of my attempts to combine the food cultures of the West and the East. And with a healthy twist – I used sprouted black-eyed beans and…no cheese, which makes it a vegan soup recipe!
Next time you want to make minestrone soup but don’t have Italian spices, fret not. Asian spices would come to your rescue:
You will need (for 4 bowls)-
black-eyed beans – 1/4 cup, soaked and sprouted
pasta (fusilli/seashells) – 1/4 cup
onions – 2, diced
tomatoes – 3, chop 1 and puree the other 2
carrots – 2, diced
French beans – 10, chopped
red chilli – 1, minced (the big, less-spicy ones, as shown in the picture above)
ginger – a small piece, minced
garlic – 3 cloves, minced
pepper and salt
oil/ butter – 2 tsp
cilantro (coriander leaves) – finely chopped
Pressure cook the black-eyed beans. Cook the pasta and keep aside. Heat the oil, add onions, minced chilli, ginger and garlic, saute until the mixture starts turning brown. Add tomatoes, tomato puree, carrots, beans and water/stock. Keep covered and cook until the vegetables are done. Add the cooked pasta and black-eyed beans. Boil for another 5 min and turn off the heat. Add salt and pepper and serve garnished with cilantro.
The black-eyed beans can be replaced with the traditional kidney beans.
Cilantro can be replaced with mint leaves.
Celery can be added along with the vegetables.
Did you find the recipe interesting? You are welcome to share your comments below: