Ingredients with Measurements:
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- 1 teaspoon of dried oregano
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 can of diced tomatoes (14.5 oz)
- 4 cups of vegetable broth
- 1 can of cannellini beans, drained and rinsed (15 oz)
- 1 cup of small pasta, such as ditalini or elbow macaroni
- 1/4 cup of grated Parmesan cheese
- Fresh parsley, chopped (optional)
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
- Soup bowls
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
3. Add the carrots, celery, thyme, rosemary, oregano, salt, and pepper. Cook for another 5 minutes.
4. Add the diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Add the cannellini beans and pasta. Simmer for another 10 minutes, or until the pasta is tender.
6. Ladle the soup into bowls and sprinkle with Parmesan cheese and parsley, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium-low heat.
Serving size:
This recipe makes 4-6 servings.
Nutritional information:
Calories: 250
Fat: 6g
Carbohydrates: 38g
Protein: 11g
Sodium: 1200mg
Fiber: 8g
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- You can use any small pasta shape you like.
Variations:
- Add cooked chicken or sausage for a heartier soup.
- Use different herbs, such as basil or parsley, for a different flavor.
- Add chopped spinach or kale for extra nutrition.
Tips and tricks:
- Make sure to rinse the beans before adding them to the soup.
- If the soup is too thick, add more broth or water.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
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 a large soup tureen or individual soup bowls.
Garnishes:
Sprinkle with grated Parmesan cheese and chopped parsley.
Pairings:
Serve with crusty bread or a side salad.
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the pasta is overcooked, it will become mushy. Make sure to cook it until it is al dente.
- If the soup is too salty, add more water or broth to dilute it.
Food safety advice:
Make sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Moncenisio Soup is a traditional Italian soup that originated in the Piedmont region of Italy. It is named after the Moncenisio Pass, which is a mountain pass that connects Italy and France.
Flavor profiles:
This soup is savory and comforting, with a rich tomato broth, tender pasta, and hearty cannellini beans.
Serving suggestions:
Serve the soup hot with crusty bread or a side salad for a satisfying meal.
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