Vegetable Minestrone Soup!

1. 1

   In a deep sauce pan or pot, heat about 2 tsps of oil or butter. Add cinnamon stick, bay leaf and cloves. When they begin to splutter, add finely chopped onions and saute for a couple of mins until the onions are translucent.

2. 2

   In the meanwhile, boil water with a pinch of salt in another pot. Add pasta and cook for about 6 to 7 mins. When done, drain all the water and set the pasta aside.

3. 3

   Add the chopped zucchini and carrots to the sauteed onions. Now, add salt and ground pepper and saute for a couple of mins. Empty the diced tomato cans into the sauce pan now. Add the remaining spices - red chilli powder and dried basil to the tomatoes. Cover and let cook for atleast 5 mins.

4. 4

   Empty the cannellini beans into a bowl. Rinse under running water to drain out all the canned liquid and add the beans to the sauce pan. Also, add the cooked pasta now. Add about 2 cups of water, cover and let cook for about 15 mins. Give a taste test and adjust salt if needed.

5. 5

   Serve with a hint of grated Parmesan cheese as garnish and some bread to dip into it!

* Per serving · 4 servings · Values may vary.