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Minestrone Soup

Old fashion minestrone soup

By bbcgoodfood · From Open Recipes · 25 ingredients
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Why it works: Beans and kidney beans match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 364 recipes mention both. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

The recipe

Serves 12

Ingredients

Contains: milk, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Beans + kidney beanstop 1% of all pairs
    Aroma overlapstrong
    Mentioned together364 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  2. Carrot + celerytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together10,172 recipes

    Shared aroma: myristicin (spice, warm).

  3. Onion + garlictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,030 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Beans + peastop 3% of all pairs
    Aroma overlapstrong
    Mentioned together949 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  5. Carrot + beanstop 3% of all pairs
    Aroma overlapstrong
    Mentioned together1,441 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the garlic

How well each one fits the dish's main ingredients (carrot, celery, onion, butter, beans, kidney beans, peas):

  1. Cuminbetter flavor fit
  2. Parsleybetter flavor fit
  3. Thymeabout as good a flavor fit
  4. Garlicthe original

Fit is the average pairing score against carrot, celery, onion, butter, beans, kidney beans, peas. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).