Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 can diced tomatoes (14.5 oz)
- 4 cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup Casatella Romagnola cheese, grated
- 1/4 cup fresh parsley, chopped
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 2-3 minutes until softened.
2. Add the carrots and celery and sauté for another 5 minutes until they start to soften.
3. Add the diced tomatoes, chicken broth, basil, oregano, salt, and black pepper. Bring to a boil, then reduce heat and let simmer for 20-25 minutes until the vegetables are tender.
4. Remove the pot from heat and use an immersion blender or regular blender to puree the soup until smooth.
5. Return the soup to the pot and stir in the grated Casatella Romagnola cheese until melted and well combined.
6. Garnish with fresh parsley and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Simmer over medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 9g
- Carbohydrates: 16g
- Protein: 10g
Substitutions for ingredients:
- Casatella Romagnola cheese can be substituted with any other soft, mild cheese such as ricotta or goat cheese.
Variations:
- Add cooked chicken or sausage for a heartier soup.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a can of white beans for extra protein and fiber.
Tips and tricks:
- Use an immersion blender for easier blending and less mess.
- If using a regular blender, blend in batches and be careful not to overfill the blender.
- Adjust the seasoning to taste, adding more salt or pepper if needed.
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 in individual bowls and garnish with a sprinkle of grated cheese and fresh parsley.
Garnishes:
- Grated cheese and fresh parsley
Pairings:
- Serve with crusty bread or a side salad.
Suggested side dishes:
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce and thicken.
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:
- Casatella Romagnola is a soft cheese from the Emilia-Romagna region of Italy, known for its mild, creamy flavor.
Flavor profiles:
- Creamy, savory, and slightly tangy
Serving suggestions:
- Serve hot as a main dish or appetizer.
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Region: Italian