Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 6 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.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the carrots, celery, and zucchini and cook for another 5 minutes.
4. Add the diced tomatoes, kidney beans, cannellini beans, vegetable broth, basil, oregano, salt, and pepper.
5. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
6. Add the pasta and cook for another 10 minutes, or until the pasta is tender.
7. Stir in the chopped parsley.
8. Ladle the soup into bowls and sprinkle with grated Parmesan cheese.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat
Serving size:
6 servings
Nutritional information:
Calories: 285
Fat: 7g
Saturated Fat: 1g
Cholesterol: 2mg
Sodium: 1,200mg
Carbohydrates: 44g
Fiber: 11g
Sugar: 7g
Protein: 14g
Substitutions for ingredients:
- You can use any type of beans you like, such as chickpeas or black beans.
- You can use any type of small pasta, such as orzo or small shells.
- You can use fresh herbs instead of dried, such as basil or thyme.
Variations:
- Add chopped kale or spinach to the soup for extra nutrition.
- Use vegetable or chicken broth instead of water for a richer flavor.
- Add a can of tomato sauce or tomato paste for a thicker soup.
Tips and Tricks:
- To save time, chop all the vegetables ahead of time and store them in the refrigerator until you're ready to cook.
- If you prefer a smoother soup, use an immersion blender to puree some of the vegetables before adding the pasta.
- This soup can be made ahead of time and stored in the refrigerator or freezer for later.
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 on the stove over medium heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve the soup in a large bowl with a ladle and let guests serve themselves. Garnish with fresh parsley or grated Parmesan cheese.
Garnishes:
Fresh parsley, grated Parmesan cheese, croutons, or a drizzle of olive oil.
Pairings:
Serve the soup with crusty bread and a salad for a complete meal.
Suggested Side Dishes:
Garlic bread, Caesar salad, or roasted vegetables.
Troubleshooting Advice:
- If the soup is too thick, add more vegetable broth or water until it reaches your desired consistency.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food Safety Advice:
- Make sure to cook the soup to a temperature of at least 165°F to ensure that it's safe to eat.
- Store leftover soup in the refrigerator or freezer within 2 hours of cooking to prevent bacteria 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 meat or pasta.
Flavor Profiles:
This vegetarian minestrone soup is hearty and flavorful, with a savory broth, tender vegetables, and a hint of herbs and Parmesan cheese.
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, Herbal, Tomato, Vegetal, Hearty, Tomato-Y, hearty, savory, flavorful, robust, wholesome