Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 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 or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board and knife
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the carrots, celery, zucchini, and yellow squash to the pot and cook for another 5 minutes.
3. Stir in the diced tomatoes, cannellini beans, vegetable broth, basil, oregano, salt, and black pepper. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
4. Add the pasta to the pot and cook until tender, about 10 minutes.
5. Stir in the chopped parsley and grated Parmesan cheese.
6. Serve hot, garnished with additional Parmesan cheese and parsley, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Simmer over medium heat
Serving size:
Makes 6 servings
Nutritional information:
Calories: 235
Fat: 5g
Saturated Fat: 1g
Cholesterol: 4mg
Sodium: 1014mg
Carbohydrates: 39g
Fiber: 9g
Sugar: 7g
Protein: 11g
Substitutions for ingredients:
- You can use any type of canned beans, such as kidney or chickpeas, instead of cannellini beans.
- You can use any type of small pasta, such as orzo or mini shells, instead of ditalini or elbow macaroni.
- You can add any other vegetables you like, such as bell peppers or spinach.
Variations:
- Add cooked chicken or sausage for a heartier soup.
- Use beef broth instead of vegetable broth for a meatier flavor.
- Add a can of tomato sauce for a thicker soup.
Tips and tricks:
- To make the soup ahead of time, prepare it up to step 4, then refrigerate or freeze until ready to serve. Reheat and add the parsley and Parmesan cheese just before serving.
- 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 reduce and thicken.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through, stirring occasionally.
Presentation ideas:
Serve the soup in individual bowls with a crusty bread on the side.
Garnishes:
Garnish with additional Parmesan cheese and parsley.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
- Focaccia bread
Troubleshooting advice:
- If the soup is too salty, add more water or broth to dilute it.
- If the soup is too bland, add more salt or herbs to taste.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers promptly and properly to prevent bacterial growth.
Food history:
Minestrone soup is a traditional Italian soup that dates back to the Roman Empire. It was originally made with whatever vegetables were in season and often included beans and pasta.
Flavor profiles:
This vegetable minestrone soup is savory and slightly sweet, with a hint of acidity from the tomatoes and a subtle herbal flavor from the basil and oregano.
Serving suggestions:
Serve this soup as a main course for lunch or dinner, or as a starter for a larger meal.
Related Categories
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Region: Italian
Taste: Savory, Herby, Vegetal, Hearty, Comforting