Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup small pasta, such as ditalini or elbow macaroni
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (optional)
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Ladle
- Soup bowls
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and garlic, and sauté until softened, about 5 minutes.
2. Add carrots, celery, and zucchini, and sauté for another 5 minutes.
3. Add diced tomatoes, cannellini beans, vegetable broth, dried basil, and dried oregano. Season with salt and pepper to taste.
4. Bring the soup to a boil, then reduce heat to low and let it simmer for 20 minutes.
5. Add pasta and cook until tender, about 10 minutes.
6. Ladle the soup into bowls and sprinkle with grated Parmesan cheese and fresh parsley, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for sautéing, high heat for boiling, low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 260
Fat: 5g
Saturated Fat: 1g
Cholesterol: 3mg
Sodium: 1000mg
Carbohydrates: 43g
Fiber: 11g
Sugar: 8g
Protein: 14g
Substitutions for ingredients:
- You can use any type of canned beans, such as kidney beans or chickpeas, instead of cannellini beans.
- You can use any type of pasta, such as penne or fusilli, instead of ditalini or elbow macaroni.
- You can use chicken or beef broth instead of vegetable broth.
Variations:
- Add chopped kale or spinach for extra nutrition.
- Add cooked chicken or sausage for extra protein.
- Add a can of corn or green beans for extra vegetables.
Tips and tricks:
- To make this soup ahead of time, prepare it up to the point of adding the pasta. Let the soup cool and store it in the refrigerator for up to 3 days. When ready to serve, reheat the soup and add the pasta.
- 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 longer to reduce the liquid.
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 a large soup tureen or in individual soup bowls.
Garnishes:
Sprinkle grated Parmesan cheese and fresh parsley on top of the soup.
Pairings:
Serve the soup with crusty bread or a side salad.
Suggested side dishes:
- Garlic bread
- Caesar salad
- Caprese salad
Troubleshooting advice:
- If the pasta absorbs too much liquid and the soup becomes too thick, add more broth or water to thin it out.
- If the soup is too salty, add more water or broth to dilute the saltiness.
Food safety advice:
- Make sure to cook the soup until the pasta is tender and the vegetables are cooked through.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Minestrone soup is a traditional Italian soup made with vegetables, beans, and pasta. It originated in the region of Liguria, Italy.
Flavor profiles:
This soup is savory, hearty, and comforting. The vegetables and beans add a natural sweetness, while the herbs and Parmesan cheese add a savory depth of flavor.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: Italian