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 yellow squash, chopped
- 1 red bell pepper, chopped
- 1 can (14.5 ounces) diced tomatoes, undrained
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup cooked cannellini beans
- 1/2 cup uncooked small pasta
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the carrots, celery, zucchini, yellow squash, and red bell pepper to the pot. Cook for 10 minutes, stirring occasionally.
3. Add the diced tomatoes, vegetable broth, dried basil, dried oregano, salt, and pepper to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes.
4. Add the cooked cannellini beans and uncooked pasta to the pot. Simmer for an additional 10 minutes, or until the pasta is cooked.
5. Stir in the chopped parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories: 180
Fat: 4g
Carbohydrates: 30g
Protein: 8g
Sodium: 680mg
Fiber: 7g
Substitutions for ingredients:
- You can use any type of canned beans instead of cannellini beans.
- You can use any type of small pasta instead of the suggested one.
Variations:
- You can add other vegetables such as potatoes, kale, or spinach.
- You can add cooked chicken or sausage for a non-vegetarian version.
Tips and tricks:
- To save time, you can chop the vegetables in advance.
- You can make a big batch and freeze it for later.
Storage instructions:
Store the 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 slice of crusty bread on the side.
Garnishes:
Garnish with a sprinkle of grated Parmesan cheese or a drizzle of olive oil.
Pairings:
Serve with a glass of red wine and a side salad.
Suggested side dishes:
Serve with a side of garlic bread or a mixed greens salad.
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water.
- If the soup is too thin, let it simmer for a longer period of time.
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:
Zuppa di Verdure di Langhe is a traditional Italian vegetable soup from the Langhe region of Piedmont.
Flavor profiles:
This soup is savory, hearty, and full of flavor from the vegetables and herbs.
Serving suggestions:
Serve hot as a main course or as a starter for a larger meal.
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Region: Italian