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, whole grain pasta and…no cheese, which makes this minestrone soup with Asian spices a vegan soup recipe too.
Cooking this minestrone soup is also super easy once you have the beans and pasta cooked. Or canned beans is the answer if you want your minestrone soup quick and easy. You might also like this soup with red beans and gluten-free pasta or this lentil soup.
Next time you want to make minestrone soup but don’t have Italian spices, fret not. Asian spices would come to your rescue.
Recipe for minestrone soup with Asian spices
Ingredients (for 4 bowls of soup)
- dry black-eyed beans – 1/4 cup, soaked and sprouted
- whole grain 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 chili – 1, halved lengthwise
- ginger – a small piece, minced
- garlic – 3 cloves, minced
- cumin powder – 1/2 teaspoon
- pepper and salt
- olive oil – 2 tsp
- water or stock
- cilantro – finely chopped for garnish
- 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.
Variations to minestrone soup with Asian spices
- The black-eyed beans can be replaced with the traditional kidney beans.
- Celery can be added along with the vegetables.
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