Zuppa Minestrone

About Zuppa Minestrone

Ingredients

• Tomatoes, chopped 1 kg
• Borges olive oil 2 tbsps
• Onions, chopped ½ kg
• Garlic, chopped 1 tbsp
• Black peppercorns, crushed to taste
• Fresh rosemary 2 to 3 sprigs
• Fresh celery, chopped 1 stick
• Zucchini, chopped 50 gms
• Yellow squash, chopped 50 gms
• Macaroni pasta, boiled 4 tbsps
• Salt to taste
• Parmesan cheese, grated 4 tbsps
• Garlic bread, sliced 1 loaf

How to Make Zuppa Minestrone (Stepwise Photos)

Method

1. Heat oil in a deep non-stick pan, add onions and garlic and saute on low heat till translucent.
2. Add celery, zucchini and yellow squash and mix well. Add boiled macaroni pasta and salt and mix well. Cook for 3-4 minutes
3. Add grated parmesan cheese and mix. Transfer the soup into a serving bowl.
4. Toast the garlic bread slices in an electric toaster and keep them on a serving plate and serve with the hot soup.

Additional Tips and Tricks

About chef

Chef Shailendra Kekade

Host of the show Style Chef on FOOD FOOD channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps