Step 1

If you are using canned beans, you can jump ahead to Cooking Pasta step.

Step 2

Rinse and soak dried beans in 2 cups water overnight. Drain all the water and rinse the soaked beans with fresh water.

Step 3

Cook soaked beans in water and salt till they are softened and tender using your favorite method. I have listed 3 options for cooking beans in the notes section. Once the beans are cooked to al dente, drain them and set aside for later.

Step 4

In a pan or pot, take 3 cups water and let it come to a boil. Then add ½ teaspoon salt.

Step 5

Add 1 cup elbow macaroni (or any small pasta variety).

Step 6

Cook pasta on medium-high heat until al dente.

Step 7

Strain the pasta using a colander or sieve. Cover and set aside.

Step 8

Heat extra virgin olive oil in heavy bottomed pot over medium heat. Add chopped onions, chopped garlic, chopped celery, and bay leaf. Sauté for 3 minutes.

Step 9

Add chopped cauliflower florets, chopped carrots, potatoes, baby corn and button mushrooms (or substitute roughly 3 cups of sturdy vegetables of choice). Sauté for 5 to 6 minutes stirring at intervals.

Step 10

Add tomato purée (or crushed tomatoes), tomato paste, dried oregano, crushed black pepper and salt as per taste.

Step 11

Mix well and cook for a minute.

Step 12

Add 4 to 4.5 cups vegetable stock (or water). Mix thoroughly.

Step 13

Cover the pan and let veggies simmer until fork tender.

Step 14

As soon as the vegetables are fork tender, assemble the soup components.

Step 15

Add the cooked kidney beans. (If using canned beans, add 1.5 cups canned beans drained of all the liquids and rinsed in water and drained of water.) Mix and simmer for a minute or more until the beans are warmed through.

Step 16

Add the cooked pasta. Mix gently and and simmer for a minute or more until the pasta is just warmed through, being careful not to overcook the it.

Step 17

Switch off the heat and move the pan to a trivet on your countertop.

Step 18

Add ¼ cup chopped basil and ¼ cup grated vegetarian parmesan cheese. Stir to incorporate. Taste and season as necessary.

Step 19

Pour soup in bowls or mugs and serve hot. Garnish with some grated Parmesan cheese and torn basil leaves.

Step 20

Add a drizzle some extra virgin olive oil while serving for a bit of extra richness. Enjoy, preferably with some crusty bread or buttered toasts.

Step 21

The soup will keep for up 3 to 4 days in the refrigerator, or up to one month in the freezer. Do not add cheese and basil if you plan to freeze.

Step 22

Freeze your soup in muffin tins, then store in a zip top plastic bag. Anytime a craving for soup strikes, pop 2 to 3 pucks of soup into a mug and warm in the microwave or in a pan on the stove-top. Add cheese, basil and serve warm.