Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup orzo pasta
- 2 cups fresh spinach, chopped
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
2. Add carrots, celery, and zucchini and cook for another 5 minutes.
3. Add diced tomatoes, kidney beans, vegetable broth, basil, oregano, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Add orzo pasta and cook for 8-10 minutes, or until tender.
5. Stir in chopped spinach and cook for another 2-3 minutes, or until wilted.
6. Serve hot, topped with grated Parmesan cheese.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
5. Temperature:
- Medium heat for cooking
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 310
- Fat: 8g
- Carbohydrates: 48g
- Fiber: 11g
- Protein: 14g
Substitutions for ingredients:
- You can use any type of pasta instead of orzo.
- You can use any type of beans instead of kidney beans.
- You can use any type of broth instead of vegetable broth.
Variations:
- Add diced potatoes or sweet potatoes for a heartier soup.
- Add chopped kale or Swiss chard instead of spinach.
- Add cooked chicken or sausage for a meaty version.
Tips and tricks:
- To save time, chop all the vegetables ahead of time.
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, add more vegetables or pasta to thicken it up.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup in a pot over medium heat until heated through, stirring occasionally.
Presentation ideas:
- Serve soup in individual bowls with a sprinkle of grated Parmesan cheese on top.
Garnishes:
- Grated Parmesan cheese
- Fresh herbs like basil or parsley
Pairings:
- Crusty bread or garlic bread
- Salad with a tangy vinaigrette
Suggested side dishes:
- Grilled cheese sandwich
- Bruschetta
Troubleshooting advice:
- If the soup is too salty, add more water or broth to dilute it.
- If the soup is too bland, add more herbs or spices to taste.
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.
Flavor profiles:
- This soup is savory and slightly sweet from the vegetables, with a hint of tanginess from the tomatoes.
Serving suggestions:
- Serve the soup with a side of crusty bread for dipping.
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Region: Italian