Consciousness Cooking Session 2
Friday, September 07, 2012
This Fall, the Bhakti Yoga Club @ Stanford is presenting a unique offer
to its students, faculty and staff: Consciousness Cooking vegetarian
cooking classes. Hands-on learning of the cuisine art and more.
Session 2 was hosted by Rains Housing.
Session 2 was hosted by Rains Housing.
Recipe for Minestrone Soup
Ingredients:
- 1 Tbsp olive oil
- ½ Tsp yellow asafetida powder
- ¾ Tsp Italian seasoning (containing basil, rosemary, marjoram, thyme, sage and oregano)
- 1 stalk of celery, diced
- 2 zucchinis, sliced about half inch thick
- 1 big carrot or 2 medium sized carrots, sliced
- 1 big potato, peeled and diced into 1.5 cm cubes
- 1 bell pepper (capsicum), diced into 1.5 cm cubes
- 2 Tbsp chopped fresh parsley
- 3 tomatoes or 1 cup tomato puree
- 1 C cooked chickpeas
- 1 C cooked red kidney beans
- 6 to 8 C water
- 1½ Tsp salt
- ¼ Tsp ground black pepper
- ¼ Tsp red chili flakes
- ¾ C uncooked pasta (any shape of your choice)
- Heat oil in a saucepan over moderate heat, sprinkle asafetida powder, Italian seasoning and add the celery. Sauté for 30 seconds. Add all the vegetables, stir fry for a while.
- Pour the tomato puree and add the parsley. Add the chickpeas, kidney beans, water, salt, pepper and chili flakes. Cook covered partially over very low heat for 1½ hours (this soup tastes best when cooked slowly). If you want to cook fast add more water and cook on medium heat. It takes about half hour.
- Add the uncooked pasta and raise the heat to medium and cook until the pasta is tender. Reduce the heat again to very low and cook for another 8-10 minutes. Serve hot with toasted butter smeared slices of bread seasoned with dried oregano leaves.
Prep time: 15 min
Cook time: 30 minYield: 6 - 8 people
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