Ingredients
- Shallots: 4
- Celery - 2 stalks
- Carrot - 2
- Zucchini - 2
- Tomatoes - 3 to 4
- Red kidney beans - 1 can
- White cannellini beans - 1/2 can
- Vegetable broth - 1 can 32 oz
- Extra Virgin Olive Oil - 2 tbsps
- Shell Pasta - 1 cup
- Dried Oregano - 1 tsp
- Dried Basil - 1 tsp
- Salt - 1 tsp
- Freshly crushed pepper - 1 tsp
- Grated cheese while serving - as required Parmesan will go well, but you can choose your favorite
- Water - 4 cups
Instructions
- Boil the three tomatoes in 4 cups of water till the skin peels off. It will take upto 12-15 minutes
- While the tomatoes are getting done, chop the shallots, celery, carrots and zucchini.
- Let the tomatoes cool, peel the skin and chop them into chunks.
- Heat the pan and add oil.
- Once the oil is hot, add the onions and saute till they are translucent.
- Now add the chopped veggies, oregano, basil and salt and Mix well.
- Let it cook for up to 3-4 minutes.
- Now add the tomato chunks and mix well.
- Add the pasta and vegetable broth.
- Let the pasta cook in the vegetable broth for 8-10 minutes till they are all done.
- Finally add the beans and crushed pepper and let it cook for another 3 minutes.
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Notes
1) You can use regular onion instead of shallots. The traditional recipe doesn't call for shallots though.
2) If you notice I went with store bought beans and broth. You can make them from scratch too. Soak a handful of beans and pressure cook it by adding 1/4 teaspoon of salt. Similarly whenever I do kootu, I save the boiled veggie water and use it as broth. But if I don't have it in hand I go for store bought.
3) You can also use canned tomatoes and that gives you the red color to the soup.
4)I prefer Low Sodium canned products and when you use the canned beans rinse them before adding it to the soup and adjust the salt accordingly
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