Pizza Spice Minestrone-Style Vegetable Soup

This is the soup you make when you want something warm, filling, and a little different on a weeknight. Mixed vegetables and small pasta simmer together in a simple broth, and in the last five minutes, a generous spoonful of Herby Spice Blend goes in — releasing basil, oregano, and miriyalu into the liquid until the whole pot smells unmistakably Italian. No herb jars to juggle, no chopping of fresh herbs.

Prep: 10 min  |  Cook: 25 min  |  Serves: 3  |  Difficulty: Easy

Ingredients

• 2 tsp  Herby Spice Blend
• 1 cup  mixed vegetables, roughly chopped (carrot, beans, potato, corn)
• 1/3 cup  small pasta (macaroni or any short pasta)
• 1 small  onion, finely chopped
• 2 medium  tomatoes, roughly chopped
• 1 tbsp  oil
• 4 cups  water
• Salt to taste 
• 1 tsp  black pepper powder (miriyalu), optional

Method

1. Heat oil in a deep kadai or heavy-bottomed pot over medium flame. Add the chopped onion and cook for 3-4 minutes, stirring, until it turns soft and faintly golden at the edges.
2. Add the chopped tomatoes and cook for another 3 minutes, pressing them down gently until they break down and the oil starts to separate — the base will smell bright and slightly sweet.
3. Add the mixed vegetables and the water. Bring to a full boil on high heat, then reduce to a gentle simmer. Cook for 10 minutes until the vegetables are just beginning to turn tender.
4. Add the pasta and cook for another 7-8 minutes, stirring occasionally, until the pasta is soft and the broth has thickened slightly.
5. In the last 5 minutes of cooking, stir in the Herby Spice Blend and salt. The broth will immediately take on a deep green-herby aroma — this is the moment the soup transforms. Taste and adjust salt.
6. Ladle into bowls and serve hot. A slice of toasted bread on the side makes it a complete dinner.

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✓ High Protein  |  ✓ High Fibre  |  ✓ Rich in Calcium  |  ✓ Source of Potassium