Ingredients with Measurements:
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 tablespoons olive oil
- 4 cups chicken or vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1 cup elbow macaroni
- 1 cup fresh spinach, chopped
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh basil, chopped
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and garlic, and sauté for 5 minutes until softened.
3. Add the chicken or vegetable broth, diced tomatoes, dried oregano, dried basil, salt, black pepper, and red pepper flakes. Bring to a boil.
4. Add the elbow macaroni and cook for 8-10 minutes until tender.
5. Add the chopped spinach, parsley, and basil, and cook for another 2-3 minutes until wilted.
6. Serve hot with grated Parmesan cheese on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 260
- Fat: 9g
- Carbohydrates: 32g
- Protein: 13g
- Fiber: 4g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use canned or fresh tomatoes instead of diced tomatoes.
- You can use any type of leafy greens instead of spinach.
Variations:
- You can add cooked chicken or sausage for extra protein.
- You can add chopped carrots, celery, or bell peppers for extra vegetables.
- You can use different herbs and spices for different flavor profiles.
Tips and tricks:
- Make sure to chop all the vegetables and herbs before starting to cook.
- Stir the soup occasionally to prevent the pasta from sticking to the bottom of the pot.
- Add more or less red pepper flakes depending on your spice preference.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of grated Parmesan cheese on top.
Garnishes:
- Grated Parmesan cheese
- Fresh herbs
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to kill any harmful bacteria.
Food history:
- Bourou-Bourou is a traditional soup from the island of Corfu in Greece.
Flavor profiles:
- Savory
- Spicy
- Herbaceous
Serving suggestions:
- Serve the soup as a main dish for lunch or dinner.
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Region: Greek