Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup fresh or frozen peas
- 1 can diced tomatoes (14.5 oz)
- 4 cups vegetable broth
- 1 can cannellini beans, drained and rinsed (15 oz)
- 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 chopped fresh parsley
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic and sauté for 2-3 minutes until fragrant.
3. Add carrots, celery, and zucchini and sauté for 5-7 minutes until vegetables are tender.
4. Add peas, diced tomatoes, vegetable broth, cannellini beans, oregano, basil, salt, and pepper. Bring to a boil.
5. Reduce heat to low and simmer for 15-20 minutes.
6. Add pasta and cook for an additional 10-12 minutes until pasta is tender.
7. Stir in chopped parsley and grated Parmesan cheese.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Medium heat for sautéing, high heat to bring to a boil, low heat to simmer.
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 8g
Carbohydrates: 48g
Protein: 14g
Sodium: 950mg
Fiber: 10g
Sugar: 10g
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- You can use any small pasta you have on hand.
- You can use any canned beans you have on hand.
Variations:
- Add chopped kale or spinach for extra greens.
- Add cooked chicken or sausage for extra protein.
- Use different vegetables depending on what's in season.
Tips and tricks:
- If you want to make this soup ahead of time, cook the pasta separately and add it to the soup when reheating.
- You can also freeze this soup for up to 3 months.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat soup on the stovetop over medium heat until heated through.
Presentation ideas:
Serve soup in a large bowl with a sprinkle of Parmesan cheese and a sprig of fresh parsley on top.
Garnishes:
- Grated Parmesan cheese
- Fresh parsley
- Crusty bread
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Garlic bread
- Caesar salad
Troubleshooting advice:
- 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 bit longer to reduce and thicken.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it's safe to eat.
Food history:
Minestrone soup is a traditional Italian soup that dates back to the Roman Empire. It's typically made with seasonal vegetables and pasta or rice.
Flavor profiles:
This soup is savory, slightly sweet, and herbaceous.
Serving suggestions:
Serve this soup as a main course for lunch or dinner.
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Region: Italian