Minestrone Soup (Thick Italian Soup)

Cooking Time : 22 minutes micro cooking.

Ingredients

Vegetable stock

 

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6 cups

Carrot, diced

 

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1 large

Onion, grated

 

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1

Green Peas, shelled

 

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½ cup

Parsley, chopped

 

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1 sprig

Cut Macaroni, boiled

 

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1 cup

Butter

 

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1 tbsp

Cabbage, diced

 

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½ cup

Potato, diced

 

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1

Garlic paste

 

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½ tsp

Tomatoes, blanched

 

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2 large

Cheese, grated

 

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¼ cup

White Pepper powder

 

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2 tsp

Salt

 

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to taste

Preparation & Cooking

1. Blanch tomatoes by cooking for 2 minutes on HIGH. Peel and chop.
2. Heat butter on HIGH for 1 minute.
3. Put grated onion and garlic paste in it; mix and cook on HIGH for 1 minute.
4. Add all other chopped vegetables and stock; cover and cook on HIGH for 10 minutes.
5. Mix macaroni, salt and pepper; cover and cook for 8 minutes on micro LOW, i.e. 40% power.

Serving

Garnish with grated cheese and parsley and serve hot with thin toasted bread slices. You may enjoy this soup with a burger or a hot dog, too.

Variation

Add boiled and shredded chicken to the ready soup.

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