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2013 Tamil Calendar
From the West
Mar 6th, 2013 by Suvayo Suvai
(4 votes cast)
Penne Pasta – 1 cup
Vegetable stock – 2 cups
Onion [M] – 1 number
Garlic (finely chopped) – 1 tsp
Tomato puree – 1 cup
Zucchini [Medium] – 1 number
Yellow Squash – 1 number
Carrot [Medium] – 1 number
Celery – 1 cup (chopped)
Basil leaves – few sprigs
Red kidney beans – ¼ cup (cooked)
Chick peas – ¼ cup (cooked)
Crush Black pepper – to taste
Italian seasoning – to taste
Red chili powder (optional) – 2 pinches
Spring onion – for garnishing
Olive oil – 3 tbsp
Salt – to taste
Cook the penne pasta separate as per the instruction in the box (i.e. 8-10 min in boiling water).
Soak the chick peas and red kidney beans overnight and cook it in the pressure cooker and keep it aside.
Take a large pan and heat the oil. Add the chopped onion and when it is translucent, add the chopped garlic and sauté until raw smell is gone.
Add the tomato puree and cook it until raw smell is gone. Then add the red chili powder and pepper powder and mix it well.
Add the chopped veggies, few basil leaves and salt and mix it well. Add the vegetable stock and some water to mix it well. Cover it with lid.
Bring to boil and reduce heat, cover and simmer on medium-low heat for 25 minutes, stirring occasionally.
And add the cooked pasta, chick peas, red kidney beans and Italian seasoning. Mix it well. Cook all together for last 5 minutes. Now you can adjust the salt and pepper according to your taste.
The consistency should be not too watery or too thick. It should be in the medium.
Garnish it with spring onion and some basil leaves.
Serve it hot with toasted bread.
You can use any kind of pasta variety (Macaroni, Ditalini etc…)
Instead of fresh basil you can use dry basil as well.
Add the cooked beans and chick pea’s water while boiling the soup.
You can use any bean variety (eg: – Cannellini beans/White beans etc…)
Canned beans are also fine.
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