A delicious combination of beans, elbow pasta and spices cooked in a fresh tomato sauce with added fresh herbs is Mukanda Minestrone soup , all home made !!
Ingredients :
5 ripen tomates, sliced in to 4 pieces.
2 tbsp olive oil.
1/2 a cup of soaked overnight and boiled soft of tri color beans. (pinto beans, kidney beans, black beans)
1 cup of elbow pasta or if you like more pasta add a 1/2 cup more. (to make it gluten free, use gluten free pasta)
1/2 a cup carrots chopped.
1 cup zucchini chopped.
1/2 a cup green bell peppers chopped.
1 tsp black pepper powder.
1 tsp paprika powder.
1 and 1/2 tsp Italian seasoning.
1/2 tsp asafetida.
5 to 8 fresh basil leaves.
salt as needed.
Recipe : Take a large skillet and place it on medium heat, pour the olive oil. wait for 3 minutes then add asafetida and sliced tomatoes and cook for 10 mins with closed lid. After the tomatoes are tender and juicy , add 2 cups of water and using a hand blender, blend the tomatoes into a nice fine sauce. Now add 6 more cup of water and bring it boil. Then add the elbow pasta. After the pasta is half way cooked add all the chopped vegetables, close the lid and cook it on medium heat. After 5-8 mins (check if the vegetables are cooked) add the tri color pre boiled beans and let it boil on medium heat for 5 more mins, in between add all the spices and salt. At this point add more water if needed. Now bring it one final boil on high heat with open lid. (if you close the lid , the sauce might overflow from the cooking pot and spill on your cook top) Turn off the heat garnish with fresh basil leaves and offer it Lord Krishna and honor the FOOD FOR THE SOUL and nourish your soul !
5 ripen tomates, sliced in to 4 pieces.
2 tbsp olive oil.
1/2 a cup of soaked overnight and boiled soft of tri color beans. (pinto beans, kidney beans, black beans)
1 cup of elbow pasta or if you like more pasta add a 1/2 cup more. (to make it gluten free, use gluten free pasta)
1/2 a cup carrots chopped.
1 cup zucchini chopped.
1/2 a cup green bell peppers chopped.
1 tsp black pepper powder.
1 tsp paprika powder.
1 and 1/2 tsp Italian seasoning.
1/2 tsp asafetida.
5 to 8 fresh basil leaves.
salt as needed.
Recipe : Take a large skillet and place it on medium heat, pour the olive oil. wait for 3 minutes then add asafetida and sliced tomatoes and cook for 10 mins with closed lid. After the tomatoes are tender and juicy , add 2 cups of water and using a hand blender, blend the tomatoes into a nice fine sauce. Now add 6 more cup of water and bring it boil. Then add the elbow pasta. After the pasta is half way cooked add all the chopped vegetables, close the lid and cook it on medium heat. After 5-8 mins (check if the vegetables are cooked) add the tri color pre boiled beans and let it boil on medium heat for 5 more mins, in between add all the spices and salt. At this point add more water if needed. Now bring it one final boil on high heat with open lid. (if you close the lid , the sauce might overflow from the cooking pot and spill on your cook top) Turn off the heat garnish with fresh basil leaves and offer it Lord Krishna and honor the FOOD FOR THE SOUL and nourish your soul !
