Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken or vegetable broth
- 1 can diced tomatoes (14.5 oz)
- 1 can cannellini beans, drained and rinsed (15 oz)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Monte Veronese cheese
- 1/4 cup chopped fresh parsley
Special equipment needed: None
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 softened, about 5 minutes.
3. Add the broth, tomatoes, beans, oregano, basil, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Stir in the Monte Veronese cheese and parsley until the cheese is melted and the soup is heated through.
25 minutes
Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 180
- Fat: 7g
- Carbohydrates: 20g
- Protein: 10g
- Fiber: 4g
Substitutions for ingredients:
- Olive oil: Can be substituted with vegetable oil or butter.
- Onion: Can be substituted with shallots or leeks.
- Garlic: Can be substituted with garlic powder or minced garlic from a jar.
- Chicken or vegetable broth: Can be substituted with water and bouillon cubes or granules.
- Diced tomatoes: Can be substituted with fresh tomatoes or tomato sauce.
- Cannellini beans: Can be substituted with any white beans such as navy beans or Great Northern beans.
- Monte Veronese cheese: Can be substituted with any hard cheese such as Parmesan or Romano.
- Fresh parsley: Can be substituted with dried parsley.
Variations:
- Add cooked pasta or rice to make the soup more filling.
- Add cooked sausage or ground beef for a meatier soup.
- Use different types of beans such as kidney beans or black beans.
- Add chopped spinach or kale for extra nutrition.
- Use different types of cheese such as cheddar or mozzarella.
Tips and tricks:
- Use a cheese grater to grate the Monte Veronese cheese finely.
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
- Serve the soup with crusty bread for dipping.
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 grated cheese on top.
- Garnish with fresh parsley or a drizzle of olive oil.
Garnishes:
- Grated cheese
- Fresh parsley
- Olive oil
Pairings:
- Crusty bread
- Salad
- Grilled cheese sandwich
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Caesar salad
Troubleshooting advice:
- If the soup is too salty, add more broth or water to dilute it.
- If the soup is too bland, add more salt or other seasonings to taste.
Food safety advice:
- Make sure to cook the soup to a temperature of at least 165°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
- Monte Veronese cheese is a hard cheese made from cow's milk in the Veneto region of Italy.
Flavor profiles:
- Savory
- Cheesy
- Tomatoey
- Herby
Serving suggestions:
- Serve the soup as a main dish for lunch or dinner.
- Serve as an appetizer before a meal.
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Region: Italian