Ingredients with Measurements:
- 1 large eggplant, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 can of diced tomatoes (14 oz)
- 6 cups of vegetable broth
- 1 cup of small pasta (such as ditalini)
- 1/4 cup of olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, celery, and carrots. Cook for 5 minutes or until the vegetables are soft.
3. Add the diced eggplant and cook for another 5 minutes.
4. Pour in the can of diced tomatoes and vegetable broth. Season with salt and pepper to taste.
5. Bring the mixture to a boil and then reduce the heat to low. Let it simmer for 20 minutes.
6. Add the pasta and cook for another 10 minutes or until the pasta is tender.
7. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
5. Temperature:
Medium heat for sautéing vegetables, boiling for broth and pasta, and low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 35g
Protein: 6g
Fiber: 6g
Substitutions for ingredients:
- You can use any type of pasta you prefer.
- You can use chicken or beef broth instead of vegetable broth.
- You can add other vegetables such as zucchini or bell peppers.
Variations:
- You can add cooked ground beef or turkey for a meatier version.
- You can add a can of chickpeas for extra protein.
- You can add a pinch of red pepper flakes for a spicier version.
Tips and tricks:
- Make sure to peel the eggplant before dicing it.
- You can add more or less broth depending on how thick you want the soup to be.
- You can add more or less pasta depending on how much you like in your soup.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with fresh parsley.
Garnishes:
Fresh parsley or grated Parmesan cheese.
Pairings:
This soup pairs well with a crusty bread or a side salad.
Suggested side dishes:
A side salad or garlic bread.
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
- If the soup is too thin, let it simmer for a few more minutes to reduce.
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:
Bourou-Bourou is a traditional soup from the island of Corfu in Greece. It is typically made with vegetables and pasta in a tomato-based broth.
Flavor profiles:
This soup is savory, slightly sweet, and has a hint of acidity from the tomatoes.
Serving suggestions:
Serve this soup as a main course for lunch or dinner.
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