Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 can (14.5 ounces) diced tomatoes
- 1 jar (12 ounces) roasted red peppers, drained and chopped
- 4 cups chicken or vegetable broth
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 cup Acidino cheese, crumbled
- Salt and pepper to taste
Special Equipment Needed:
- Blender or immersion blender
Step-by-Step Instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic and cook until softened, about 5 minutes.
3. Add thyme, oregano, and paprika and cook for 1 minute.
4. Add diced tomatoes, roasted red peppers, and broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Add cannellini beans and cook for another 5 minutes.
6. Remove from heat and let cool slightly.
7. Using a blender or immersion blender, puree the soup until smooth.
8. Return the soup to the pot and stir in the crumbled Acidino cheese.
9. Season with salt and pepper to taste.
10. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Simmer over medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 290
- Fat: 14g
- Carbohydrates: 28g
- Protein: 13g
- Fiber: 6g
Substitutions for ingredients:
- Acidino cheese can be substituted with feta or goat cheese.
- Cannellini beans can be substituted with any white bean.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a dollop of sour cream or Greek yogurt on top for extra creaminess.
Tips and Tricks:
- To make the soup spicier, add a pinch of cayenne pepper or red pepper flakes.
- If the soup is too thick, add more broth or water to thin it out.
- For a smoother soup, strain it through a fine-mesh sieve before adding the cheese.
Storage Instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through.
Presentation Ideas:
- Serve the soup in individual bowls with a sprinkle of chopped fresh parsley or basil on top.
Garnishes:
- Chopped fresh herbs, croutons, or a drizzle of olive oil.
Pairings:
- Serve with a crusty bread or a side salad.
Suggested Side Dishes:
- Garlic bread, roasted vegetables, or a simple green salad.
Troubleshooting Advice:
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
- If the soup is too thick, add more broth or water to thin it out.
Food Safety Advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food History:
- Acidino cheese is a type of Italian cheese made from cow's milk. It has a mild, tangy flavor and crumbly texture.
Flavor Profiles:
- This soup has a rich, smoky flavor from the roasted red peppers and a tangy, creamy flavor from the Acidino cheese.
Serving Suggestions:
- Serve the soup as a starter or a main course.
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