A hearty, classic Italian-American soup made from scratch with fresh vegetables, beans, and pasta in a rich tomato base. This comforting one-pot meal is perfect for a chilly day and built on layers of fresh flavor.
Prep25 min
Cook50 min
Servings6
Serving size: 1 serving
228cal
11gprotein
33gcarbs
7g
Ingredients
0.75 cup dried kidney beans (yields about 2 cups cooked)
2 tbsp olive oil (extra virgin)
1 pcs onion (medium, finely chopped)
2 pcs carrot (medium, peeled and diced)
2 pcs celery (stalks, diced)
4 pcs garlic (cloves, minced)
500 g tomato (about 4-5 Roma tomatoes, blanched, peeled, and chopped)
A classic homemade Italian loaf with a wonderfully crisp, golden crust and a soft, airy crumb. Perfect for sandwiches, toast, or dipping in olive oil. This simple recipe brings the warmth of a traditional bakery right into your kitchen.
Hearty, fiber-rich Minestrone Soup with crusty bread – a gut-friendly, soul-satisfying comfort meal!
This italian_american dish is perfect for lunch or dinner. With 589.06 calories and 22.95g of protein per serving, it's a low-fat option for your meal plan.
fat
6 cup water
1 pcs bay leaf
1 cup green beans (fresh, trimmed and cut into 1-inch pieces)
1 pcs zucchini (medium, diced)
0.5 cup ditalini pasta (or other small pasta)
0.5 tsp salt (adjust to taste at the end)
0.5 tsp black pepper (freshly ground)
2 tbsp parsley (fresh, chopped, for garnish)
0.25 cup parmesan cheese (freshly grated, for garnish (optional))
Instructions
1
Prepare the kidney beans
Rinse the dried kidney beans and soak them in ample water overnight, or for at least 8 hours.
Drain the soaking water. Add the beans to a pressure cooker with 3 cups of fresh water.
Pressure cook for 4-5 whistles or until the beans are soft but not mushy. Alternatively, boil in a pot for 60-90 minutes until tender. Drain and set aside.
2
Sauté the soffritto
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 8-10 minutes until the vegetables have softened and the onion is translucent. This slow cooking builds the flavor base.
3
Bloom aromatics and add tomatoes
Stir in the minced garlic, dried oregano, and dried basil. Cook for 1 minute more, stirring constantly, until fragrant.
Add the chopped fresh tomatoes and cook for 5-7 minutes, stirring occasionally, until they break down and release their juices.
4
Build the soup and simmer
Pour in the water, add the bay leaf, and stir everything together.
Increase the heat to bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 15 minutes to allow the flavors to meld.
5
Cook vegetables, beans, and pasta
Uncover the pot and stir in the cooked kidney beans, fresh green beans, diced zucchini, and dry pasta.
Increase the heat slightly to maintain a steady simmer. Cook, uncovered, for 10-12 minutes, or until the pasta is al dente and the vegetables are tender-crisp.
6
Final seasoning and serving
Remove the pot from the heat and discard the bay leaf.
Stir in the salt and black pepper. Taste the soup and adjust seasoning if necessary.
Ladle the hot soup into bowls. Garnish with fresh parsley and a sprinkle of Parmesan cheese, if using.
Servings
6
Serving size: 1 serving
361cal
12gprotein
62gcarbs
7gfat
Ingredients
4 cup Bread Flour (Provides a chewier texture)
2.25 tsp Active Dry Yeast (Equivalent to one standard packet)
1.5 cup Warm Water (Temperature should be 105-115°F (40-46°C))
1 tbsp Granulated Sugar (Feeds the yeast)
2 tsp Salt (Controls yeast and adds flavor)
2 tbsp Olive Oil (Plus more for greasing the bowl)
1 tbsp Cornmeal (For dusting the baking sheet)
1 pcs Egg (Optional, for egg wash. Beat with 1 tbsp water.)
Instructions
1
Activate the Yeast (5-10 minutes)
In a small bowl or the bowl of a stand mixer, combine the warm water, sugar, and active dry yeast.
Stir gently to dissolve and let it stand for 5-10 minutes. The mixture should become foamy and bubbly, which indicates the yeast is active.
2
Mix the Dough (3-5 minutes)
In a large bowl, whisk together the bread flour and salt.
Pour the activated yeast mixture and the olive oil into the flour.
Using a wooden spoon or a stand mixer with a dough hook, mix until a shaggy dough forms and no dry flour remains.
3
Knead the Dough (8-10 minutes)
Turn the dough out onto a lightly floured surface.
Knead by hand for 8-10 minutes until the dough is smooth, elastic, and springs back when gently poked. If using a stand mixer, knead with the dough hook on medium-low speed for 6-8 minutes.
The dough should be slightly tacky but not sticky. Add a tablespoon of flour at a time if needed.
4
First Rise (60-90 minutes)
Lightly oil a clean large bowl. Form the dough into a ball and place it in the bowl, turning it once to coat the surface with oil.
Cover the bowl with plastic wrap or a damp kitchen towel.
Let the dough rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
5
Shape the Loaf and Second Rise (30-45 minutes)
Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface.
Shape the dough into a long, slightly tapered loaf (a 'bâtard' shape), about 12-14 inches long.
Place the loaf on a baking sheet dusted with cornmeal.
Cover the loaf loosely with a clean kitchen towel and let it rise again for 30-45 minutes, until it looks puffy and has increased in size by about 50%.
6
Preheat Oven and Prepare Loaf (15 minutes)
About 20 minutes into the second rise, preheat your oven to 400°F (200°C). Place a shallow metal pan on the bottom rack if you plan to create steam.
Once the loaf has risen, use a very sharp knife or a bread lame to make 3-4 diagonal slashes, about 1/4-inch deep, across the top.
For a golden, shiny crust, beat the egg with 1 tablespoon of water and gently brush the mixture over the entire surface of the loaf.
7
Bake the Bread (25-30 minutes)
Carefully pour 1 cup of hot water into the shallow pan on the bottom rack to create steam. Immediately close the oven door.
Place the baking sheet with the loaf on the center rack.
Bake for 25-30 minutes, until the crust is a deep golden brown and the bottom of the loaf sounds hollow when tapped. An instant-read thermometer inserted into the center should read 190-200°F (88-93°C).
8
Cool and Serve
Transfer the hot bread to a wire rack to cool completely. This step is crucial for the crumb structure to set.
Allow at least 1 hour for cooling before slicing. Slicing while hot can result in a gummy texture.
Once cool, slice with a serrated bread knife and enjoy.
