Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1/2 cup small pasta, such as ditalini or elbow macaroni
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Special equipment needed: None
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
2. Add the carrots, celery, zucchini, and yellow squash to the pot and cook for 5 minutes, stirring occasionally.
3. Add the diced tomatoes, cannellini beans, vegetable broth, basil, oregano, salt, and pepper to the pot. Bring to a boil, then reduce the heat and let simmer for 20 minutes.
4. Add the pasta to the pot and cook for an additional 10 minutes, or until the pasta is tender.
5. Serve the soup hot, garnished with grated Parmesan cheese and chopped parsley.
30-40 minutes
Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 219
- Fat: 7g
- Carbohydrates: 31g
- Fiber: 8g
- Protein: 10g
Substitutions for ingredients:
- You can use any type of pasta you like, or omit it altogether.
- You can use any type of beans you like, such as kidney beans or chickpeas.
- You can add any other vegetables you like, such as bell peppers or spinach.
Variations:
- Add cooked chicken or sausage for a heartier soup.
- Use beef or chicken broth instead of vegetable broth for a different flavor.
- Add a can of tomato sauce for a thicker soup.
Tips and tricks:
- If you want a thicker soup, puree some of the vegetables before adding the pasta.
- If you want a thinner soup, add more broth or water.
- You can make this soup in advance and reheat it when ready to serve.
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 individual bowls, garnished with grated Parmesan cheese and chopped parsley.
Garnishes:
- Grated Parmesan cheese
- Chopped 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 broth or water.
- If the soup is too thin, puree some of the vegetables or add more pasta.
Food safety advice:
- Make sure to cook the soup to a temperature of 165°F to ensure it is safe to eat.
Food history:
- Italian vegetable soup, also known as minestrone, has been a staple in Italian cuisine for centuries.
Flavor profiles:
- This soup is savory and slightly sweet, with a hint of acidity from the tomatoes.
Serving suggestions:
- Serve this soup as a main course for a cozy dinner at home.
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Region: Italian