This recipe for vegetarian and vegan minestrone soup is filled with healthy and low-fat vegetables, and slowly simmered for maximum flavor. Here is the recipe.
1 Cup (Finely Chopped)
Water – 7 cups Cabbage – 1 cup, roughly chopped Onions – 2, roughly chopped Carrot – 1, roughly chopped Bay leaf – 2 Mix all these ingredients mentioned in stock with 7 cups of water and bring to a boil. Keep on low flame for 15 min & then strain the stock. Keep the liquid stock aside and discard the solids.
To blanch the tomatoes, put in boiling water for 3-4 min. Remove from water & peel them to remove the skin. Chop very finely & keep aside.
Heat oil and add onion & garlic. Stir fry till it turns golden brown.
Add potato, carrot & zucchini and stir fry for 1-2 min. Then add celery & tomatoes and cook for 2-3 min.
Add the prepared stock (about 5 cups) and give one boil. Post one boil, lower the flame, cover & simmer for 10 min.
Add macaroni, tomato puree & basil leaves. Simmer for 2-3 min. Add salt, pepper & oregano. Mix well.
At the time of serving, garnish with cheddar cheese.