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 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1 cup small pasta (such as ditalini or elbow macaroni)
- 1/4 cup pesto
- Parmesan cheese, grated (optional)
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
2. Add carrots, celery, and zucchini and cook for another 5 minutes.
3. Add diced tomatoes, cannellini beans, vegetable broth, oregano, basil, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 20-30 minutes.
4. Add pasta and cook until al dente, about 10 minutes.
5. Using an immersion blender, blend some of the soup to thicken it (optional).
6. Stir in pesto and let simmer for another 5 minutes.
7. Serve hot with grated Parmesan cheese (optional).
Time:
Preparation time: 15 minutes
Cooking time: 40-45 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 280
Fat: 9g
Carbohydrates: 38g
Protein: 12g
Sodium: 900mg
Fiber: 9g
Sugar: 8g
Substitutions for ingredients:
- You can use any type of small pasta for this recipe.
- You can use chicken broth instead of vegetable broth.
- You can use any type of white beans instead of cannellini beans.
- You can use fresh herbs instead of dried herbs.
Variations:
- Add chopped kale or spinach to the soup for extra nutrition.
- Add cooked chicken or sausage for a meaty version.
- Use different types of beans, such as kidney beans or chickpeas.
- Add other vegetables, such as bell peppers or potatoes.
Tips and tricks:
- To make this soup ahead of time, prepare it up until step 5 and let it cool. Store it in the refrigerator for up to 3 days or in the freezer for up to 3 months. When ready to serve, reheat the soup and continue with step 6.
- If you don't have an immersion blender, you can blend some of the soup in a regular blender or food processor.
- Taste the soup before adding salt, as the vegetable broth may already be salty enough.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Reheating instructions:
Reheat the soup on the stovetop over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprinkle of grated Parmesan cheese on top.
Garnishes:
Grated Parmesan cheese, chopped fresh herbs (such as basil or parsley), croutons.
Pairings:
Serve this soup with a crusty bread or a side salad.
Suggested side dishes:
Garlic bread, Caesar salad, Caprese salad.
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, let it simmer for a bit 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 is typically made with vegetables, beans, and pasta or rice.
Flavor profiles:
This soup is savory and comforting, with a hint of sweetness from the vegetables. The pesto adds a fresh and herbaceous flavor.
Serving suggestions:
Serve this soup as a main course for lunch or dinner.
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Region: Italian