By Devi Poojari
November 18, 2025
A veggie-and-bean loaded soup recipe that is made using simple ingredients, the minestrone soup is light yet hearty as well as perfect for chilly evenings that require some warming food. Serve a portion with a slice of crusty bread on the side as well as a sprinkling of parmesan cheese and smattering of freshly chopped basil.
2 carrots, chopped 1 onion, chopped 1 stick celery, chopped 4 garlic cloves, grated 1 cup cooked rajma 1 cup chopped green beans 2 tablespoons olive oil 3 cups water 2 vegetable stock cubes 2 bay leaves 1 teaspoon dried oregano 1 teaspoon dried thyme 1 tablespoon chopped basil leaves 1 tablespoon parmesan cheese, grated Salt and pepper, to taste
Heat the olive oil in a large saucepan and add the bay leaves; sauté the grated garlic and onions along with the dried herbs until fragrant.
Tip in the celery, carrots and green beans along with a seasoning of salt to soften the ingredients slightly, until they change colour lightly.
Tip in the cooked rajma, pour in the water and crumble in the stock cubes before bringing it to a simmer before covering it with a lid and cooking for 6-7 minutes.
Adjust the seasoning of salt and pepper before ladling into bowls, garnishing with basil and parmesan cheese. Serve hot.