How to make Pasta Soup - Rajma and macaroni cooked up into a healthy soup.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Macaroni (मैकारोनी), Kidney beans (राजमा)
Cuisine : Indo-Italian
Course : Soups
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Pasta Soup Recipe Card
The main difference between Italian and Indo Italian dishes is that the dishes which require stuffing, Indian vegetables and masalas replace the authentic Italian ones.
Authentic Italian foods use the typical Italian herbs to flavour but very little chillies. And since we Indians like our food to be spicier, plenty of chilli flakes do the needful.
For more recipes related to Pasta Soup checkout Minestrone Toscano With Pesto Croute, Minestrone, Pasta and Veggie Soup. You can also find more Soups recipes like Mushroom Cappuccino, Chilled Yogurt Soup, Cream Of Broccoli And Toasted Hazelnut Soup, Spinach and Chickpeas in Broth.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Pasta Soup Recipe
Macaroni 1/2 cup
Kidney beans Soaked overnight and boiled with salt 1 cup
Oil 1 tablespoon
Garlic cloves crushed 2
Spring onion bulb thin slices 2
Babycorns sliced 5-6
Vegetable stock 4 cups
Tomato puree 3 tablespoons
Spring onion greens thin slices 2
Tomato finely chopped 1
Tobasco sauce 2 teaspoons
Salt to taste
Black pepper powder to taste
Dried thyme 1 teaspoon
Fresh basil leaves torn 6-8
Method
Step 1
Heat oil in a deep non-stick pan, add garlic, spring onion bulbs and babycorns and sauté for two minutes.
Step 2
Add kidney beans and vegetable stock and mix well.
Step 3
Add macaroni and mix. Cover and simmer for ten minutes or till the macaroni gets cooked.
Step 4
Stir in tomato puree, spring onion greens, tomato and mix.
Step 5
Add Tabasco sauce, salt, pepper powder, thyme and basil leaves and mix well.
Step 6
Serve hot.
