Rigatoni with legume and vegetable soup

Humble, Satisfying & Wholesome ~ Rigatoni with legume and vegetable soup

Soups are always comforting and soothing. It could be had as part of a meal or a whole meal by itself depending on it’s ingredients. I was in a mood for something thick, hearty, wholesome, satisfying and of course what can ring a bell but Soup. I wanted something like a minestrone yet something different. I thought I will put my culinary skills to test and tried my variation of Minestrone. The result was a humble satisfying meal with pleasantly surprising medley of flavors which did not clash with each yet stood by itself in every scoop.

There is no hard and fast rule for this soup. Just throw in whatever vegetable is available fresh and use your imagination of herbs and spices to suit your taste. Of course, try my recipe and I bet you will fulfill the desires of your taste buds.

Vegetables and Rigatoni Pasta saute

Recipe: (Makes for 4 – 5 people)

Few Broccoli florets
1 potato diced into 1/2″ thick pieces
1 beet, diced into 1/2″ thick pieces
1 carrot cut into 1/2″ thick round pieces
2 -3 shallots diced
Parsley – fresh or dry
Basil – fresh or dry
1 cup Rigatoni Pasta – I use Brown rice pasta
1 8oz can chickpeas
Few Crimini mushrooms cut into half or any mushroom of your choice
2 -3 garlic cloves crushed
1 scallion or spring onion or green onion chopped
Salt and pepper
Olive oil

Heat oil in a sauce pan, add the garlic and shallots and saute. Now add the potatoes, carrots, beets, pasta and mix so that the oil coats all through the vegetables. Add some water and cover it with a lid until the pasta and vegetables are almost cooked. Now add more water depending on the consistency you like, salt and pepper & bring it to a boil. Add the chickpeas, mushroom, broccoli and mix well. Finish it off with herbs, scallions and a drizzle of olive oil. Serve it with toasted bread if needed.

Rigatoni Pasta with Vegetables and Chickpeas served with whole grain bread