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.

Recipe for Minestrone Soup 

  • 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)
  1. 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.  
  2. 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.
  3. 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 min
Yield: 6 - 8 people

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