Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 can (14.5 ounces) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen corn
- 1 cup frozen green beans
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1/2 cup uncooked small pasta
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
3. Add the carrots, celery, and red bell pepper and cook for another 5 minutes.
4. Add the zucchini, yellow squash, diced tomatoes, vegetable broth, thyme, oregano, salt, and black pepper. Bring to a boil.
5. Reduce the heat to low and simmer for 15 minutes.
6. Add the frozen corn, green beans, kidney beans, and pasta. Simmer for another 10 minutes or until the pasta is cooked.
7. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing vegetables, low heat for simmering soup
Serving size:
6 servings
Nutritional information:
Per serving:
- Calories: 225
- Fat: 5g
- Carbohydrates: 39g
- Fiber: 10g
- Protein: 10g
Substitutions for ingredients:
- You can use any type of canned beans instead of kidney beans.
- You can use any type of small pasta instead of the recommended one.
Variations:
- Add cooked chicken or beef for a meaty version.
- Use vegetable or chicken broth instead of water for a richer flavor.
- Add more vegetables such as mushrooms, kale, or spinach.
Tips and tricks:
- To save time, chop all the vegetables ahead of time.
- You can make this soup ahead of time and reheat it when ready to serve.
- Adjust the seasoning to your taste.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 3 days.
- Freeze the soup in an airtight container for up to 3 months.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in bowls with a slice of crusty bread on the side.
Garnishes:
- Sprinkle chopped fresh parsley or cilantro on top of the soup.
Pairings:
- Serve the soup with a side salad or a grilled cheese sandwich.
Suggested side dishes:
- Crusty bread
- Side salad
- Grilled cheese sandwich
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the soup until the pasta is fully cooked.
- Store the soup in the refrigerator or freezer within 2 hours of cooking.
Food history:
- Vegetable soup has been a popular dish for centuries, especially during the winter months when fresh vegetables are scarce.
Flavor profiles:
- This soup is savory, slightly sweet, and has a hint of acidity from the tomatoes.
Serving suggestions:
- Serve the soup as a main dish for lunch or dinner.
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