Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 can diced tomatoes (14.5 ounces)
- 1 can cannellini beans, drained and rinsed (15 ounces)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Caprino Trentino cheese, crumbled
- 1/4 cup fresh parsley, chopped
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and minced garlic to the pot and sauté until the onion is translucent.
3. Add chicken or vegetable broth, diced tomatoes, cannellini beans, dried basil, dried oregano, salt, and black pepper to the pot.
4. Bring the soup to a boil, then reduce heat and let it simmer for 15 minutes.
5. Use an immersion blender or regular blender to puree the soup until smooth.
6. Add crumbled Caprino Trentino cheese to the soup and stir until melted.
7. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 250
Total fat: 12g
Saturated fat: 4g
Cholesterol: 15mg
Sodium: 1200mg
Total carbohydrates: 25g
Dietary fiber: 6g
Sugar: 6g
Protein: 12g
Substitutions for ingredients:
- Caprino Trentino cheese can be substituted with any crumbly goat cheese.
- Dried basil and oregano can be substituted with fresh herbs.
Variations:
- Add cooked chicken or sausage to the soup for extra protein.
- Use different types of beans, such as navy beans or kidney beans.
- Add chopped kale or spinach to the soup for extra nutrients.
Tips and tricks:
- Use an immersion blender for easier blending and less mess.
- If using a regular blender, let the soup cool slightly before blending and blend in batches.
- Adjust the seasoning to taste.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of fresh parsley.
Garnishes:
Fresh parsley or basil, croutons, or a dollop of sour cream.
Pairings:
Serve with crusty bread or a side salad.
Suggested side dishes:
Garlic bread, Caesar salad, or 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 a safe temperature of 165°F.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Caprino Trentino cheese is a type of goat cheese from the Trentino region of Italy. It is known for its tangy and slightly sweet flavor.
Flavor profiles:
This soup is savory, creamy, and slightly tangy from the Caprino Trentino cheese.
Serving suggestions:
Serve this soup as a main course for lunch or dinner.
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Region: Italian