Ingredients with Measurements:
- 1 large eggplant, diced
- 2 medium zucchinis, diced
- 1 onion, diced
- 3 garlic cloves, minced
- 1 can (15 oz) of cannellini beans, drained and rinsed
- 1 can (14.5 oz) of diced tomatoes
- 4 cups of vegetable broth
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 1/2 teaspoon of red pepper flakes
- Salt and pepper to taste
- 2 tablespoons of olive oil
Special equipment needed:
- Baking sheet
- Large pot
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Spread the diced eggplant and zucchini on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper and toss to coat.
3. Roast the vegetables in the oven for 20-25 minutes or until they are tender and lightly browned.
4. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until it is translucent, about 5 minutes.
5. Add the minced garlic and cook for another minute.
6. Add the cannellini beans, diced tomatoes, vegetable broth, dried oregano, dried basil, and red pepper flakes to the pot. Stir to combine.
7. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes.
8. Add the roasted eggplant and zucchini to the pot and stir to combine.
9. Season with salt and pepper to taste.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
5. Temperature:
Roast vegetables at 400°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 210
Fat: 6g
Carbohydrates: 34g
Protein: 9g
Fiber: 10g
Sugar: 10g
Sodium: 840mg
Substitutions for ingredients:
- You can use any type of beans instead of cannellini beans.
- You can use fresh tomatoes instead of canned tomatoes.
- You can use any type of broth instead of vegetable broth.
Variations:
- You can add other roasted vegetables like bell peppers or mushrooms.
- You can add cooked pasta or rice to make it a more filling meal.
- You can add some grated Parmesan cheese on top before serving.
Tips and tricks:
- Make sure to dice the vegetables into similar sizes so they cook evenly.
- You can roast the vegetables ahead of time and store them in the fridge until ready to use.
- If the soup is too thick, you can add more broth or water to thin it out.
Storage instructions:
Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls and garnish with fresh herbs like parsley or basil.
Garnishes:
- Fresh herbs like parsley or basil
- Grated Parmesan cheese
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thin, you can let it simmer for a bit longer to reduce the liquid.
- If the soup is too thick, you can add more broth or water to thin it out.
Food safety advice:
- Make sure to wash all vegetables before using them.
- Store any leftovers in the fridge within 2 hours of cooking.
Food history:
Fazulnica is a traditional Bosnian soup made with beans and vegetables.
Flavor profiles:
This soup is savory, slightly spicy, and has a rich tomato flavor.
Serving suggestions:
Serve the soup hot with some crusty bread on the side.
Related Categories
Cooking Method: N/A
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Region: Balkan
Taste: Savory, Tangy, Herbaceous, Smoky, Earthy