MINSTRONE SOUP ( Kugan )

MINSTRONE SOUP

Ingredients:

1 tbs olive oil
1 bay leaf
2 pips of garlic finely chopped
1 big onion finely chopped
¼ tsp dried oregano
½ tsp dried basil
1 tsp freshly chopped parsely
1 tsp chillie powder

3 large tomatoes finely chopped
6 cups of vegetable stock or water
1 carrot cut into cubes
1 ½ cups of cooked chick peas or kidney beans
1 red capsicum cut into bite sized cubes
1 green capsicum cut into bite sized cubes
½ cup french beans cut into ½ inch in length
1 cup pasta, ( I used swirls )
1 cup quartered button mushrooms

1 cup tomato puree
1 cup spinach leaves shredded
Salt to taste
Coarsely ground pepper powder to taste
1 tsp chillie flakes
Little grated cheese ( optional )

Method:
Heat oil in a pot, add in the bay leaf, chopped garlic, onions and saute well.
Add in the oregano, basil , parsely and the chillie powder. Give a stir.
Add in the chopped tomatoes, and cook till mushy.
Add in the vegetable stock, add in all the ingredients till the mushroom.

Cook on medium heat till the pasta is cooked well.
Add in the tomato puree and the shredded spinach leaves.
Add salt and pepper to taste. Cook on medium heat for about 3 minutes.
Sprinkle the chillie flakes and remove.
Serve hot with toasted bread.

NOTE: There is no fast and hard rules as what veges to use.
You can add, celery, potato, cauliflower, babycorn, or anything you fancy.