Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 can cannellini beans, drained and rinsed
- 1/2 cup Toma di Elva cheese, grated
- 1/4 cup fresh parsley, chopped
Special equipment needed:
- Large soup pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat olive oil in a large soup pot over medium heat. Add onion and garlic, and sauté until softened, about 5 minutes.
2. Add carrots, celery, thyme, oregano, paprika, salt, and black pepper. Stir to combine and cook for another 5 minutes.
3. Pour in vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and let simmer for 20 minutes.
4. Add cannellini beans and Toma di Elva cheese. Stir until cheese is melted and beans are heated through.
5. Use an immersion blender to blend the soup until smooth, or transfer to a blender and blend in batches.
6. Stir in fresh parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat.
Serving size:
Makes 4-6 servings.
Nutritional information:
Calories: 190
Fat: 6g
Carbohydrates: 25g
Protein: 10g
Sodium: 1200mg
Fiber: 7g
Sugar: 7g
Substitutions for ingredients:
- Toma di Elva cheese can be substituted with any other semi-hard cheese, such as cheddar or gouda.
Variations:
- Add cooked chicken or sausage for a heartier soup.
- Use different vegetables, such as zucchini or bell peppers.
- Add a splash of balsamic vinegar for extra flavor.
Tips and tricks:
- For a creamier soup, add a splash of heavy cream or coconut milk.
- If you don't have an immersion blender, let the soup cool slightly before blending in a blender.
- Taste and adjust seasoning as needed.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve soup in individual bowls with a sprinkle of fresh parsley on top.
Garnishes:
- Croutons
- Grated cheese
- Fresh herbs
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled cheese sandwich
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Toma di Elva is a semi-hard cheese from the Italian region of Piedmont. It is made from cow's milk and has a nutty, buttery flavor.
Flavor profiles:
This soup has a savory, slightly spicy flavor with a creamy texture from the melted cheese.
Serving suggestions:
Serve this soup as a main dish with a side of crusty bread or a salad.
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