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A Kinder Minestrone PDF Print E-mail
Ingredients (use vegan versions):
  • 1 large can of veggie stock
  • canned or fresh: tomato chunks, corn, green beans, potato chunks, and kidney beans
  • 1 chopped purple onion
  • 4-6 cloves chopped garlic
  • oregano, salt, pepper, basil, horseradish, Tabasco sauce to taste
  • box of elbow macaroni (I use whole wheat macaroni)
Directions:

In the biggest soup pot you've got, put in a little veggie stock and saute the onion and garlic. Drain all of the can of veggies except the tomatoes. Add all of your stock, beans, and veggies and bring to a boil. Turn down heat and add your macaroni and spices. Cover and simmer until macaroni is tender. This stuff freezes great and the leftovers are awesome because the longer this stuff sits, the better it gets.

Serves: 8-10

Preparation time: 15 prep. - at least 20 simmering.


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Featured Recipe

Paneer Tikka Masala

Ingredients:paneer_tikka_masala.jpg

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 
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