Minestrone soup

This one is my personal favourite. Had made it yesterday. Forgot to click a pic. but here is the recipe.

• 4 large ripe tomatoes very finely chopped
• 1 cup diced celery
• 4 to 5 cloves of garlic chopped
• 1 medium onion sliced
• 1/2 cup diced carrots
• 1 cup cooked rajma / beans
• 1 cup boiled fusilli or any small sized pasta
• 2 tsp oregano
• 1 tsp crushed peppercorns
• 1/2 tsp tobasco sauce
• 1 tbsp tomato sauce
• 1 tbsp olive oil
• 5 cups water / vegetable stock.
• Salt to taste

Method:

1. In a large sauce pan add olive oil. Then add garlic , oregano, pepper and onions. Saute for a while.
2. Then add celery, carrots and tomatoes and saute well.
3. Then add water or stock and simmer for 20 mins on a low flame .
4. Then add tomato sauce and salt and boil again for 10 mins.
5. Add rajma and pasta. Add tobasco sauce.
6. Simmer for a while.
7. Serve hot. Adjust seasoning

Tips.

1. Adding tomato sauce will help thicken the soup a little.
2. Tobasco sauce will give a slight hot taste.
3. The more you simmer , the tastier the soup.
4. I prefer homemade vegetable stock or simply water. The canned stock has a high sodium level.
5. For chiken minestrone soup , add chicken stock and bit sized cooked chicken