Minestrone soup with tri color rotini pasta, beans and vegetables

Serving size :4

Cooking time 15 mins.
Total Preparation time : 45- 60 mins

Ingredients :

1/4 cup pre soaked and boiled kidney beans 

1/4 cup pre soaked and boiled black eyed peas
1 cup boiled tri color rotini pasta

3-4 cups home made veg stock

1 tbspn tomato purée

1 zucchini chopped into cubes

3-4 baby carrots finely chopped

1/2 finely chopped med sized white onion

1 stalk of celery chopped

3 cloves garlic finely chopped

1/4 cup finely chopped fresh parsley leaves

1 tspn finely chopped fresh basil leaves.

1 tspn black pepper powder

Salt to taste

1 tbspn butter

1 tspn olive oil

1/2 tspn oregano and thyme

Method:
Heat butter in a stock pot, add the garlic and  onion and sauté. Add the celery, zucchini and carrots with salt and black pepper and sauté for 1 min. Now add the veg stock and tomato purée and bring it to a boil. Add the boiled kidney beans and black eyed peas along with the pasta, the fresh parsley, basil, thyme and oregano and add more water/ stock if needed. Simmer for another 2 mins. Serve hot topped with grated cheese and fresh herbs.