Kidney Beans and Pasta Soup Recipe

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Kidney Beans and Pasta Soup
Kidney Beans and Pasta Soup
  • Chef: NDTV Food
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

Did you know that kidney beans are almost fat free and are loaded with quality protien? A wholesome soup with kidney beans, veggies and pasta infused with a tomato-tamarind sauce giving it a traditional touch.

Ingredients of Kidney Beans and Pasta Soup

  • 1 Tbsp Olive oil
  • 1/4 tbsp Asafoetida (heeng)
  • 1 tsp Fennel powder
  • 1 cup Green/yellow/red peppers
  • 1 Potato (parboiled and cut in cubes)
  • 1 Carrot (pre boiled and cut into small cubes)
  • 1/2 cup Beans, blanched
  • 1/2 cup Kidney beans (pre-boiled)
  • 1 cup Wholewheat pasta, boiled
  • 1 cup Tomato-tamarind sauce
  • Salt and pepper
  • 2 tsp Pudina leaves (mint)
  • To garnish Cheese

How to Make Kidney Beans and Pasta Soup

  • 1.Heat some oil in a pan.
  • 2.Add the heeng and fennel powder.
  • 3.Stir it for a few seconds and then add the vegetables.
  • 4.First add the peppers. Saute.
  • 5.Now add the potato, carrot and blanched beans. Saute.
  • 6.Now add the kidney beans and mix well.
  • 7.Now add the pasta.
  • 8.Add the tomato-tamarind sauce. (For the sauce just puree 1-2 tomatoes with some tamarind)
  • 9.Add some water to adjust the consistency of the soup.
  • 10.Season with some salt and pepper.
  • 11.Sprinkle some mint leaves.
  • 12.Now cover it and let it boil for 5 minutes.
  • 13.Let it simmer for a while till it thickens.
  • 14.Once it reaches the desired consistency take it off the heat.
  • 15.Garnish with some grated mint and cheese.
Key Ingredients: Olive oil, Asafoetida (heeng), Fennel powder, Green/yellow/red peppers, Potato (parboiled and cut in cubes), Carrot (pre boiled and cut into small cubes), Beans, Kidney beans (pre-boiled), Wholewheat pasta, Tomato-tamarind sauce, Salt and pepper, Pudina leaves (mint), Cheese