Minestrone ( Entertaining)


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If you have heard the fable of the man who made ‘stone’ soup, you are sure to be reminded of it when you make minestrone! this delectable italian soup has everything you could wish for – a whole basket of crunchy, tasty, colourful veggies tossed into the pot together with a ladleful of rice or noodles to make it all the more sumptuous. Bay leaves, oregano and pepper give it a wonderful aroma, while tomato gives it a much-needed tang. A sprinkling of cheese and a dollop of butter complete this one-dish meal, which is also very easy to make.

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Makes 6 servings
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2 tbsp chopped onions
2 bayleaves (tejpatta)
2 carrot , finely chopped
2 tbsp finely chopped cauliflower
2 tbsp green peas
1 potato , finely chopped
3 tbsp finely chopped cabbage
2 tbsp steamed rice (chawal) or uncooked noodles or macaroni
2 tbsp cornflour , levelled
2 tbsp chopped tomatoes
4 tbsp tomato puree
1/2 tsp chopped fresh oregano (optional)
2 tbsp oil
salt and to taste

To Serve
grated processed cheese
chopped parsley

  1. Heat the oil and fry the onions and bay leaves for 1 minute.
  2. Add the carrots, cauliflower, green peas and 5 teacups of water and boil for 3 minutes. Add potato, cabbage and rice and cook until the vegetables are cooked.
  3. Mix the cornflour with 1 teacup of water and add to the soup. Add the tomatoes, tomato puree, oregano, salt and pepper. Cook for a few minutes.
  4. Top with grated cheese and chopped parsely.

  1. Serve hot.
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