Ingredients with Measurements:
- 1 cup dried cannellini beans
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 zucchini, chopped
- 1 potato, peeled and chopped
- 1 can diced tomatoes
- 6 cups chicken or vegetable broth
- 1/2 cup small pasta (such as ditalini or elbow macaroni)
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Rinse the cannellini beans and soak them in water overnight.
2. In a large pot, sauté the onion and garlic in olive oil over medium heat until translucent.
3. Add the chopped carrot, celery, zucchini, and potato to the pot and cook for 5 minutes.
4. Drain the soaked beans and add them to the pot along with the can of diced tomatoes and chicken or vegetable broth.
5. Bring the soup to a boil, then reduce the heat and let it simmer for 1 hour or until the beans are tender.
6. Using an immersion blender or regular blender, puree half of the soup to create a creamy texture.
7. Add the small pasta to the pot and cook until al dente.
8. Stir in the chopped parsley and season with salt and pepper to taste.
9. Serve the soup hot, topped with grated Parmesan cheese.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour 15 minutes
Temperature:
Simmer over medium-low heat.
Serving size:
This recipe serves 6.
Nutritional information:
Calories: 280
Fat: 5g
Carbohydrates: 45g
Protein: 16g
Sodium: 680mg
Fiber: 12g
Substitutions for ingredients:
- You can use any type of white bean instead of cannellini beans.
- Any type of small pasta can be used in place of ditalini or elbow macaroni.
- Fresh basil or oregano can be used instead of parsley.
Variations:
- Add diced ham or cooked sausage for a heartier soup.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add chopped kale or spinach for extra nutrition.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Pureeing half of the soup will create a creamier texture without adding cream.
- Don't overcook the pasta or it will become mushy.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprinkle of grated Parmesan cheese on top.
Garnishes:
Fresh parsley or basil leaves can be used as a garnish.
Pairings:
This soup pairs well with crusty bread and a side salad.
Suggested side dishes:
A side salad or garlic bread would be a great accompaniment to this soup.
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 longer period of time to reduce the liquid.
Food safety advice:
Make sure to soak the beans overnight and cook them thoroughly to avoid any potential foodborne illnesses.
Food history:
Zuppa di Triora is a traditional Italian soup from the town of Triora in Liguria. It is typically made with cannellini beans, vegetables, and pasta.
Flavor profiles:
This soup is savory, creamy, and slightly sweet from the vegetables.
Serving suggestions:
Serve this soup as a main course for lunch or dinner.
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Region: Italian