Pasta, Zucchini & Borlotti Bean with Roast Chicken Soup

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Pasta, Zucchini & Borlotti Bean with Roast Chicken SoupWe generally make this rich and nutritious recipe in winter. It's extremely delicious and is ideal for breakfast and dinner. Chicken soup is optional for vegetarians which can be replaced with vegetable stock and added spices. Depending on your preference, you can use the local pasta variant you generally use on a daily basis. Although roast chicken soup is cooked separately and later mixed with other ingredients, you can cook everything together too. In that case, make sure you add pasta at a later stage. Keep the consistency of soup bit thin as beans and pasta will soak a lot of moisture. I prefer to consume this recipe with fresh garlic bread. Let's make this scrumptious, rich, spicy and aromatic preparation.

Pasta, Zucchini & Borlotti Bean with Roast Chicken Soup
Pasta, Zucchini & Borlotti Bean with Roast Chicken Soup

Appetizing pasta and beans in chicken soup

Try this complete meal which includes delicately flavored chicken soup topped with beans, zucchini and loads of pasta chunks for relishing a fulfilling meal.

Preparation Time: 30 minutes
Cooking time: 40 minutes
Servings: 6

  • 1 cup borlotti beans (soaked overnight)
  • 150 gm pasta (any variety)
  • 350 gm zucchini (sliced)
  • 400 gm boneless chicken (coarsely chopped)
  • 1 tsp curry paste
  • 100 gm tomato puree
  • 50 gm onion paste (roasted)
  • 1/2 tsp garlic paste
  • 1 tsp corn flour
  • 1 tsp soy sauce
  • pinch of chili flakes
  • pinch of black pepper powder
  • cilantro (for garnishing)
  • 5 to 6 tsp refined oil
  • salt to taste


  1. Boil beans in a pressure cooker for about 10 minutes in half a liter of water.
  2. Boil pasta in 400 ml water on a low flame while stirring gently.
  3. Drain extra water and keep the pasta aside.
  4. Wash all the chicken pieces and apply soy sauce, chili flakes and a pinch of salt on it.
  5. Grease a grill pan with 2 tsp refined oil and roast the marinated chicken pieces in it for about 4 to 6 minutes. Keep aside.
  6. Heat 4 tsp refined oil in a deep pan.
  7. Switch the flame to medium and add onion paste in it.
  8. Saute for about a minute and add garlic paste.
  9. Stir fry till onion paste turns light brown.
  10. Add curry paste and tomato puree.
  11. Switch the flame to low and stir fry for about 3 to 4 minutes.
  12. Add zucchini and simmer for 2 minutes.
  13. Mix corn flour in 500 ml water and add in the pan.
  14. Season with black pepper powder and salt and close the lid.
  15. Simmer for about 10 minutes and add pasta, roasted chicken pieces and beans.
  16. Stir well and simmer for 10 minutes.
  17. Serve hot with rice or bread.


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