Pasta and Bean Soup

A winter warmer dish which is loaded with vegetables, beans and pasta. This soup is fast to make, filling for the tummy and delicious for the tongue.

Serves 4

Ingredients

• Tomatoes – 4
• French beans – 6 to 7 (3 – 4 roughly chopped, remaining – slant chopped)
• Carrot – 1 ( ½ – rougly chopped, ½ – slant chopped)
• Cabbage – ¼ cup, shredded
• Capsicum – ½, slant chopped
• Potato – 1 small
• Onion – 1, finely chopped
• Red kidney beans (rajma) – 2 handful
• Pasta – 2 handful
• Cinnamon – ½ inch stick
• Cardamom – 1
• Cloves – 2
• Whole black pepper – 4 to 5
• Ginger-garlic paste – ½ teaspoon
• Garlic paste- ½ teaspoon
• Red chilli powder – 1 tablespoon
• Mixed herbs – 1 tablespoon
• Pepper powder – ½ teaspoon
• Salt to taste
• Sugar to taste (optional)
• Butter – 2 tablespoon
• Cheese – to garnish, grated

Method

1. Soak the red kidney beans overnight. Pressure cook till done. Keep it aside.
2. Boil sufficient water and add pasta and 1 teaspoon oil to it. Check if cooked. Strain and wash with cold water. Keep the pasta aside.
3. In a pressure cooker roughly chop tomatoes, 3 to 4 french beans, ½ carrot, potato and 1 tablespoon of shredded cabbage.
4. Add cinnamon, cardamom, cloves, whole black pepper and ginger-garlic paste to it. Pressure cook for 4 whistles.
5. Once done, grind it and filter it. Keep it aside.
6. In a deep pan, heat butter and sauté garlic paste and onions.
7. Then add slant chopped french beans, carrot, capsicum and cabbage one after the other. Cook till done.
8. Add red chilli powder, mixed herbs, pepper powder and salt. Mix well.
9. Add the above made filtered soup in it. Add water and let it boil to get the desired consistency. Let it be a little thick.
10. Before serving, add the cooked rajma and pasta to the soup. Top it with grated cheese and serve hot.