@180_basundhara: #foryoupage

Oneighty180° Basundhara
Oneighty180° Basundhara
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Friday 24 March 2023 13:51:16 GMT
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Spring Minestrone 🌱🫛🥣 This delicious, vegetable-packed soup is made with a secret ingredient that majorly boosts the flavor and richness: parmesan rind!  RECIPE BELOW 👇 P.S. if you’re making this for meal prep, you may want to cook & store the pasta separately, because it will soak up a ton of broth over time.  SPRING MINESTRONE (4-6 servings)  1/4 cup olive oil 1 1/2 cup chopped leeks (~1 large leek) 2 tsp garlic, finely minced (~2-3 cloves) 1 1/2 tsp kosher salt 1/2 tsp pepper 1 cup thinly sliced celery (~2 large ribs) 1 bunch of asparagus, cut into 1/2-inch pieces(~2 cups) 8 cups vegetable broth 1 large parmesan rind  3/4 cup pasta of choice 1 cup frozen or fresh peas 2 cups chopped kale or spinach 2 tbsp finely chopped dill 1/4 cup finely chopped parsley 1 can (15oz) navy or cannellini beans, drained and rinsed 2 tbsp fresh lemon juice Parmesan & red pepper flakes for serving  Heat oil in a large pot over medium. Add leeks and sauté for 5-7 minutes, until the darkest green sections are softened. Add garlic, salt and pepper and continue cooking for 1-2 minutes.  Add in celery and asparagus and continue cooking for 2-3 minutes. Add in vegetable broth, parmesan rind and pasta. Bring to a boil, then reduce heat and let simmer for ~20 minutes.  After 20 minutes, stir in the peas, kale, dill, parsley, beans and lemon juice. Let cook for a few more minutes, until the greens are cooked.  Serve hot with more parmesan, red pepper flakes and crusty bread. #spring #soup #EasyRecipe
Spring Minestrone 🌱🫛🥣 This delicious, vegetable-packed soup is made with a secret ingredient that majorly boosts the flavor and richness: parmesan rind! RECIPE BELOW 👇 P.S. if you’re making this for meal prep, you may want to cook & store the pasta separately, because it will soak up a ton of broth over time. SPRING MINESTRONE (4-6 servings) 1/4 cup olive oil 1 1/2 cup chopped leeks (~1 large leek) 2 tsp garlic, finely minced (~2-3 cloves) 1 1/2 tsp kosher salt 1/2 tsp pepper 1 cup thinly sliced celery (~2 large ribs) 1 bunch of asparagus, cut into 1/2-inch pieces(~2 cups) 8 cups vegetable broth 1 large parmesan rind 3/4 cup pasta of choice 1 cup frozen or fresh peas 2 cups chopped kale or spinach 2 tbsp finely chopped dill 1/4 cup finely chopped parsley 1 can (15oz) navy or cannellini beans, drained and rinsed 2 tbsp fresh lemon juice Parmesan & red pepper flakes for serving Heat oil in a large pot over medium. Add leeks and sauté for 5-7 minutes, until the darkest green sections are softened. Add garlic, salt and pepper and continue cooking for 1-2 minutes. Add in celery and asparagus and continue cooking for 2-3 minutes. Add in vegetable broth, parmesan rind and pasta. Bring to a boil, then reduce heat and let simmer for ~20 minutes. After 20 minutes, stir in the peas, kale, dill, parsley, beans and lemon juice. Let cook for a few more minutes, until the greens are cooked. Serve hot with more parmesan, red pepper flakes and crusty bread. #spring #soup #EasyRecipe

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