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Ingredients
- Macaroni 2 tablespoons
- Vegetable stock 3 cups
- Potato,cut into small pieces 1 medium
- Carrot,cut into small pieces 1 medium
- French beans,cut into small pieces 3-4
- White pepper powder 1/2 teaspoon
- Cabbage,shredded 1/4 small
- Zucchini,cut into small pieces 1 medium
- Tomato concasse 2 tablespoons
- Tomato puree 1/2 cup
- Olive oil 1 1/2 tablespoons
- Garlic,chopped 6-8 cloves
- Onion ,chopped 1 medium
- Dried oregano,crushed 1/4 teaspoon
- Fresh basil leaves,hand torn 10-12
- Parmesan cheese,grated 1/2 cup
Details
Servings 4
Level of difficulty Average
Preparation time 15mins
Cooking time 30mins
Cost Average budget
Preparation
Step 1
Bring vegetable stock to a boil in a deep pan. Add macaroni and potato and cook on medium heat for a minute. Add carrot, French beans and continue to cook. Add salt and white pepper powder and mix. Add cabbage, zucchini, tomato concasse and tomato puree. Meanwhile heat olive oil in a pan. Add garlic and onion and sauté till translucent. Add oregano and continue to sauté. Add this to the soup cooking in the pan and mix. Add basil leaves and continue to simmer till the vegetables are cooked. Sprinkle Parmesan cheese and serve piping hot with pesto crôute.
To make tomato concasse first blanch the tomatoes. Peel them, remove the seeds and chop them roughly. To make pesto crôute, first toast the bread slices and then apply pesto spread. Or you can even serve with garlic bread or breadsticks.
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