Top 10 Organic Lip-smacking Soups for the Family

2. Minestrone Soup with Pasta

Ingredients:

• 1 cup of whole wheat uncooked pasta
• 1 medium onion, finely chopped
• 4 cloves of garlic, finely minced
• 1 cup finely chopped celery (about 4 stalks)
• 1 cup carrots, sliced
• 1 cups green beans, sliced
• 1 cup cooked red kidney beans/rajma
• 2  large tomatoes
• 4 cups vegetable broth or water
• 1 teaspoon dried Oregano
• 1 teaspoon dried Basil
• 2 tablespoon Olive Oil
• Salt and pepper to taste
• Grated Parmesan Cheese
• Fresh Coriander leaves or Italian Basil

Instructions:

1. Blanch the tomatoes in boiling water for two to three minutes and then immediately plunge them in cold water. The skin will get wrinkly. Remove the skin and roughly dice them. Keep aside.
2. In a large stock pot, add the olive oil over medium high heat. Add the minced garlic and finely chopped onion and celery. Sauté till the onion and celery are soft and fragrant.
3. Next, add the carrot and green bean slices and sauté them for a couple of minutes.
4. Now add the cooked kidney beans (rajma), blanched tomatoes, dried oregano, dried basil, salt and pepper and mix well.
5. Add the vegetable broth or water and bring it to a boil.
6. Add the uncooked pasta and reduce the heat to medium. Cook uncovered, stirring frequently, till the pasta is cooked. About 7 to 8 minutes.
7. Taste it and add more salt if required. If most of the liquid is absorbed in cooking the pasta, add more water or broth to make the soup to the desired consistency.
8. Add fresh herbs like coriander leaves or Italian basil for a fresh burst of flavors. Serve hot with a sprinkle of grated parmesan cheese.

3. Kidney Beans Soup

Ingredients:

• ½ cup kidney beans , soaked for 6-8 hours
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 2-3 garlic cloves, finely chopped
• 2 cups vegetable broth or water
• Juice of ½ lemon
• 1 teaspoon butter
• Salt and pepper to taste

Instructions:

1. Heat a pressure cooker and melt the butter. Add chopped garlic and sauté for about 30 seconds.
2. Toss in the onions and stir fry until they turn soft.
3. Add finely chopped tomato and cook till they turn mushy.
4. Now add the soaked kidney beans and stir fry for a minute or so. Add 2 cups of water or vegetable broth.
5. Put on the lid and pressure cook for 2 -3 whistles on a high flame and then simmer for 5-7 minutes.
6. Turn off the flame and let the steam release on its own. Check if the beans are cooked well, by pressing the cooked beans between thumb and fingers. If it can’t be mashed easily, cook again till done.
7. Either with the back of a spoon or a hand blender, blend the bean mixture till somewhat smooth.
8. If required, add ½ cup of water. Turn on the flame and let the soup boil.
9. Season with salt, black pepper and lemon juice. 
10. Turn off the flame and serve warm.