Vegetable Pasta Soup

My kids love this soup. Good combination of pasta and vegetable. I keep changing pasta (like elbow, small shell, ditalini….). Vegetable which I include also varies (like zucchini, celery). Baked beans can also be added to this soup. On cold days soups can be healthy (than pakodas J) relishing option.
Preparation Time	10 Minutes
Cooking Time	40 Minutes
Serves	4-5 cups
Ingredients	Tomatoes Potato Beans Carrot Onion Cloves Pepper Milk	2 Medium 1 Medium 10 2 Medium 2 Small 2 8-10 ½ Cup
For Soup Topping	Cooked Vegetables (carrot and cucumber) Cooked Pasta Italian Seasoning	½ Cup 1/3 Cup ½ Tsp.
Method 1.        Dice all the veggies and pressure cook them with the spices without adding water for three whistles. 2.       Now let it cool. 3.       Blend the cooled vegetables in the blender to a smooth paste/puree. 4.       Take a heavy bottom vessel, pour the puree and add 3-4 cups of water the milk and let it boil. 5.       Cooked vegetables include carrot and cucumber for topping. 6.       Cooked Elbow Pasta. Note: Vegetables for topping should be cooked separately and should not be cooked too soft, just maintain the crunch of the veggies you include. 7.       Add the cooked vegetables and cooked pasta and Italian seasoning. 8.       Adjust the consistency of the soup. 9.       Let it boil for 3-4 minutes 10.    Adjust the consistency of the soup. 11.     Add salt and pepper according to taste. 12.    Serve the soup hot.