Hearty Kosher Minestrone Recipe

About this recipe

A comforting and hearty Kosher minestrone soup, perfect for dinner. Packed with fresh vegetables, beans, and pasta, this dish is both nutritious and satisfying.

Ingredients

• 50 g Basil
• 25 g Parsley
• 100 g Baby Spinach
• 500 g Organically Grown White Onion
• 100 g Garlic - Single Clove
• 200 g Orange Carrot (Gajar)
• 100 g Celery Stalk
• 125 g White Shimeji Mushroom (Anabe)
• 500 g Organically Grown Tomato (Hybrid) (Tamatar)
• 250 g Zucchini Green
• 200 g Cherry Tomatoes
• 5Ltr Vittorio Pomace Olive Oil
• 1 Kg Kissan Tomato Ketchup Glass
• 1 pc (10 g) On1Y Oregano Dried Herb
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 50 g On1Y Black Peppercorns With Grinder
• 500 g Whole Farm Premium Red Rajma
• 200 g Fortune Soya Mini Chunks
• 16 g Orika Oregano

Instructions

1. 1. In a large pot, heat 3 tablespoons of olive oil over medium heat. Add 1 cup of diced white onion, 6 minced garlic cloves, and 2 diced carrots. Sauté for 5 minutes or until the onions are soft and translucent.
2. 2. Add 1 lb of soya chunks to the pot and cook until browned and partially cooked through, about 3-5 minutes.
3. 3. Stir in 6 cups of water, 3 diced cherry tomatoes, 2 diced celery stalks, 4 sliced mushrooms, 1 diced tomato, 4 tablespoons of ketchup, 1/4 cup of chopped fresh basil, 1/2 tablespoon of chopped parsley, 1 1/2 teaspoons of dried oregano, 1 1/2 teaspoons of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of dried oregano. Bring the mixture to a boil.
4. 4. Reduce the heat to low and let the soup simmer for 10 minutes, stirring occasionally.
5. 5. Add 1 cup of hot water, 1 diced zucchini, 2 cups of cooked kidney beans, and cook for an additional 20 minutes, stirring occasionally.
6. 6. In the last 5 minutes of cooking, add 4 cups of fresh spinach and stir until wilted. Adjust the seasoning if needed and cook until the soup reaches your desired consistency.
7. 7. Serve hot and enjoy your hearty Kosher minestrone soup.