Ingredients with Measurements:
- 1 tablespoon 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) white beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup small pasta, such as ditalini
- 1/4 cup grated Parmesan cheese
Special equipment needed: None
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
3. Add the carrots, celery, and zucchini and sauté for another 5 minutes.
4. Add the diced tomatoes, white beans, vegetable broth, basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Add the pasta and continue to simmer until the pasta is cooked, about 10 minutes.
6. Serve hot, topped with grated Parmesan cheese.
30-40 minutes
Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 5g
- Carbohydrates: 42g
- Protein: 12g
- Fiber: 10g
- Sodium: 800mg
Substitutions for ingredients:
- You can use any type of beans you like, such as kidney beans or chickpeas.
- You can use any type of pasta you like, such as macaroni or fusilli.
- You can use fresh herbs instead of dried, such as basil or parsley.
Variations:
- Add chopped kale or spinach for extra nutrition.
- Add diced potatoes or sweet potatoes for a heartier soup.
- Add a can of corn or green beans for extra vegetables.
Tips and tricks:
- To save time, chop all the vegetables ahead of time and store in the fridge until ready to use.
- If you don't have vegetable broth, you can use chicken broth or water instead.
- To make the soup thicker, mash some of the white beans with a fork before adding them to the pot.
Storage instructions:
- Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat in a pot on the stove over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of Parmesan cheese on top.
Garnishes:
- Fresh herbs, such as basil or parsley
- Croutons
- Red pepper flakes
Pairings:
- Serve with a crusty bread or garlic bread.
Suggested side dishes:
- A side salad with a vinaigrette dressing.
Troubleshooting advice:
- If the soup is too thick, add more broth or water until it reaches your desired consistency.
- 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 until the pasta is fully cooked to avoid any foodborne illnesses.
Food history:
- Minestrone is a traditional Italian soup that dates back to the Roman Empire. It typically includes vegetables, beans, and pasta or rice.
Flavor profiles:
- This soup is savory and hearty, with a slightly sweet and tangy flavor from the tomatoes.
Serving suggestions:
- Serve as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian