Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 1/2 cup small pasta, such as ditalini
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the carrots, celery, and zucchini and sauté for another 5 minutes.
4. Add the diced tomatoes, cannellini beans, vegetable broth, oregano, basil, thyme, salt, and black pepper. Bring to a boil.
5. Reduce the heat and simmer for 20 minutes.
6. Add the pasta and cook until tender, about 10 minutes.
7. Serve hot, garnished with Parmesan cheese and fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 280
Fat: 10g
Saturated Fat: 3g
Cholesterol: 10mg
Sodium: 980mg
Carbohydrates: 35g
Fiber: 9g
Sugar: 8g
Protein: 14g
Substitutions for ingredients:
- You can use any type of small pasta, such as macaroni or small shells, instead of ditalini.
- You can use chicken broth instead of vegetable broth.
Variations:
- Add chopped kale or spinach for extra nutrition.
- Add cooked chicken or sausage for a heartier soup.
- Use different types of beans, such as kidney or navy beans, instead of cannellini beans.
Tips and tricks:
- To save time, use pre-chopped vegetables.
- If you don't have dried herbs, you can use fresh herbs instead.
- To make the soup thicker, puree some of the vegetables before adding the pasta.
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 with a sprinkle of Parmesan cheese and fresh parsley on top.
Garnishes:
Fresh parsley and grated Parmesan cheese
Pairings:
Crusty bread and a side salad
Suggested side dishes:
Garlic bread and a Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
- If the soup is too thin, simmer it longer to reduce the liquid.
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:
Minestrone soup is a traditional Italian soup that dates back to the Roman Empire. It was originally made with whatever vegetables were in season and often included beans and pasta.
Flavor profiles:
This soup is savory and slightly sweet, with a hint of acidity from the tomatoes.
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
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Region: Italian