Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 2 carrots, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 6 cups vegetable broth
- 2 (15-ounce) cans diced tomatoes
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 cup uncooked quinoa
- 1/2 cup chopped fresh parsley
Special Equipment Needed:
- Large pot
- Wooden spoon
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, celery, and carrots and cook until the vegetables are softened, about 5 minutes.
3. Add the oregano, thyme, rosemary, black pepper, and red pepper flakes and cook for 1 minute.
4. Add the vegetable broth, tomatoes, black beans, corn, and quinoa and bring to a boil.
5. Reduce the heat to low and simmer for 20 minutes, stirring occasionally.
6. Add the parsley and simmer for an additional 5 minutes.
7. Serve hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Temperature: Medium heat
Serving Size: 8
Nutritional Information:
Calories: 320
Fat: 6g
Carbohydrates: 54g
Protein: 12g
Fiber: 10g
Sodium: 690mg
Substitutions for Ingredients
- Olive oil can be substituted with coconut oil or avocado oil.
- Onion can be substituted with shallot or leek.
- Celery can be substituted with fennel.
- Carrots can be substituted with parsnips.
- Vegetable broth can be substituted with chicken broth or beef broth.
- Canned tomatoes can be substituted with fresh tomatoes.
- Black beans can be substituted with kidney beans or pinto beans.
- Corn can be substituted with green beans.
- Quinoa can be substituted with rice or barley.
- Parsley can be substituted with cilantro or basil.
Variations:
- Add cooked chicken or beef for a heartier soup.
- Add other vegetables such as bell peppers, mushrooms, or zucchini.
- Add other spices such as cumin or smoked paprika.
Tips and Tricks:
- Use low-sodium vegetable broth to reduce the sodium content of the soup.
- For a creamier soup, add a cup of coconut milk or heavy cream.
- For a spicier soup, add more red pepper flakes.
Storage Instructions:
Othello Soup can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat Othello Soup in a pot over medium heat until heated through.
Presentation Ideas:
Othello Soup can be served in a bowl with a dollop of sour cream and a sprinkle of fresh parsley.
Garnishes:
Sour cream, fresh parsley, shredded cheese, diced avocado, diced red onion.
Pairings:
Othello Soup pairs well with a crusty bread or a side salad.
Suggested Side Dishes:
Crusty bread, side salad, roasted vegetables, roasted potatoes.
Troubleshooting Advice:
If the soup is too thick, add more vegetable broth or water.
Food Safety Advice:
Refrigerate Othello Soup within 2 hours of cooking and consume within 5 days.
Food History:
Othello Soup is a traditional Italian soup that is believed to have originated in the region of Tuscany.
Flavor Profiles:
Othello Soup has a savory flavor with hints of herbs and spices.
Serving Suggestions:
Othello Soup can be served as a main course or as a side dish.
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