This wholesome minestrone soup with black-eyed beans and pasta with Asian spices like ginger, garlic, cumin and red chilli combines the food cultures of the West and the East. And with a healthy twist – I used sprouted black-eyed beans, whole grain pasta and no cheese, which makes this minestrone soup with Asian spices a healthy vegan soup recipe too.
Cooking this minestrone soup is also super easy once you have the beans and pasta cooked. Or canned beans is the answer if you want your minestrone soup quick and easy. You might also like mom’s chickpea curry soup or this lentil soup.
Next time you want to make minestrone soup but don’t have Italian spices, fret not. Asian spices would come to your rescue.
Recipe for minestrone soup with Asian spices
Ingredients (for 4 bowls of soup)
- dry black-eyed beans – 1/4 cup, soaked and sprouted
- whole grain pasta (fusilli/seashells) – 1/4 cup
- onions – 2, diced
- tomatoes – 3, chop 1 and puree the other 2
- carrots – 2, diced
- French beans – 10, chopped
- red chili – 1, halved lengthwise
- ginger – a small piece, minced
- garlic – 3 cloves, minced
- cumin powder – 1/2 teaspoon
- pepper and salt
- olive oil – 2 tsp
- water or stock – 3 cups
- cilantro – finely chopped for garnish
- If using dry beans, Soak the beans overnight and pressure cook.
- Cook the pasta and keep aside.
- Heat the oil, add onions, minced chilli, ginger and garlic, saute until the mixture starts turning brown.
- Add tomatoes, tomato puree, carrots, beans and water/stock. Keep covered and cook until the vegetables are done.
- Add the cooked pasta and black-eyed beans. Boil for another 5 min and turn off the heat.
- Add salt and pepper and serve garnished with cilantro.
Variations to minestrone soup with Asian spices
- The black-eyed beans can be replaced with the traditional kidney beans.
- Celery can be added along with the vegetables.
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