Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 potato, peeled and diced
- 1 can diced tomatoes (14 oz)
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 1 cup elbow macaroni
- 1 can chickpeas, drained and rinsed
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
- Soup bowls
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
2. Add carrots, celery, zucchini, and potato to the pot and sauté for another 5 minutes.
3. Add diced tomatoes, vegetable broth, oregano, basil, thyme, bay leaf, salt, and pepper to the pot. Bring to a boil, then reduce heat and let simmer for 20 minutes.
4. Add elbow macaroni and chickpeas to the pot and let cook for another 10-12 minutes, until macaroni is tender.
5. Remove bay leaf from the pot and stir in chopped parsley.
6. Serve hot in soup bowls.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for sautéing, high heat for boiling, and low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 290
Fat: 6g
Carbohydrates: 50g
Protein: 10g
Fiber: 10g
Sodium: 800mg
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use any type of canned beans instead of chickpeas.
- You can add any other vegetables you like, such as bell peppers, green beans, or spinach.
Variations:
- You can add some grated Parmesan cheese on top of the soup before serving.
- You can add some red pepper flakes for a spicy kick.
- You can use fresh herbs instead of dried herbs.
Tips and tricks:
- Make sure to chop all the vegetables into small, bite-sized pieces for even cooking.
- You can make this soup ahead of time and reheat it when ready to serve.
- This soup freezes well, so you can make a big batch and freeze it for later.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in colorful soup bowls and garnish with some chopped parsley.
Garnishes:
Chopped parsley, grated Parmesan cheese, red pepper flakes.
Pairings:
This soup pairs well with a crusty bread or a side salad.
Suggested side dishes:
Crusty bread, side salad.
Troubleshooting advice:
- If the soup is too thick, you can add more vegetable broth or water to thin it out.
- If the soup is too thin, you can let it simmer for a bit longer to reduce the liquid.
Food safety advice:
Make sure to wash all the vegetables thoroughly before using them.
Food history:
Bourou-Bourou is a traditional soup from the island of Corfu in Greece. It is usually made with meat, but this vegetarian version is just as delicious.
Flavor profiles:
This soup is savory, hearty, and comforting.
Serving suggestions:
Serve this soup as a main dish for lunch or dinner.
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