Vegetarian Minestrone Soup

Ingredients and Method to make Minestrone soup

1/2 cup dried cannelini or any other white beans soaked in water with a pinch of baking soda for about 6-8 hours (the soda is optional) (alternatively you can use equal quantity of red kidney bean (rajma) )

1/2 cup any small type dried pasta (I usually use multi grain shell or elbow pasta for this soup)

2 medium sized onions

2 medium carrots

4 stalks of celery (or 3 large zucchinis cut into 1/2 inch pieces)

3 very large tomatoes

1 tsp minced garlic

2 bay leaves

1 tsp Italian seasoning

freshly ground black pepper powder to taste (optional but recommended)

3 cups of water/ vegetable stock

2 tbsp oil

Garnish with crushed red pepper to taste (optional) 

Drain and rinse the soaked beans and place in a pot, cover with sufficient fresh water and let it simmer until the beans are cooked. ( I filled  water for about 1/2 an inch above the beans and it was sufficient for me until the beans were cooked.) Or for faster cooking, cook the beans in a pressure cooker until soft yet not mushy.Keep the cooked beans aside

In a heavy bottomed pan heat oil and add onions and saute until the onions are transparent.

Add minced garlic and saute for a minute.Add tomatoes and saute until the tomatoes are cooked and are soft and mushy.
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Add carrots, celery if using or zucchini, Italian seasoning, salt to taste and about 3 cups of water or stock and let the vegetables cook.

When the vegetables are cooked and slightly soft, add the cooked beans and freshly ground black pepper powder and let it simmer for a few minutes (about 10 minutes) Add water to achieve required consistency

Add the dried pasta and cook for an additional 10 minutes until the pasta is cooked. 

Serve hot with any bread of choice. I usually serve this with wheat rosemary focaccia bread

Serves approximately 3 to 4