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  • Tomato Minestrone Soup with garlic bread croutons

    1 vote
    Tomato Minestrone Soup with garlic bread croutons
    Prep time:
    Cook time:
    Servings: 4
    by Tanya Noyes
    15 recipes
    		 >
    Cold Winter night??? Need something to make you feel warm and toasty??? Try this spin on a minestrone soup.

    Ingredients

    • 2 tbsp. olive oil
    • 1/4 lb. pancetta
    • 1 lb. zucchini, cut into strips lengthwise (discarding the seed centers), then cut into very small pieces
    • 2 ribs of celery, finely chopped
    • 1 carrot, finely chopped
    • 1 onion, finely chopped
    • 1 bay leaf
    • 3 cloves of garlic, minced
    • salt and pepper
    • 4 cups of chicken broth
    • 1 15oz. can of cannellini beans, rinsed
    • 1 15oz. can crushed tomatoes
    • 1/4 lb. penne pasta
    • handful of basil, torn into small pieces
    • 2 tbsp. butter
    • 4 thick slices of italian bread
    • 1/2 cup of parmesan cheese
    • finely chopped parsley, for garnish

    Directions

    1. In a soup pot, heat the olive oil over medium-high heat.
    2. Add the pancetta and cook until browned, a couple of minutes.
    3. Add the zucchini, celery, onion, bay leaf, and 2/3 of the garlic; season with salt and pepper.
    4. Cook until veggies are tender 7-8 minutes.
    5. Preheat the broiler and position a rack in the middle of the oven. Stir the chicken stock, beans and tomtaoes into the soup and bring to a boil.
    6. Stir in the basil and lower the heat to low.
    7. Meanwhile, in a small saucepan, melt the butter over low heat.
    8. Add in the remaining garlic and swirl for about a minute or so; remove from heat.
    9. Broil the bread on both sides until lightly toasted.
    10. Brush the bread with the garlic butter and sprinkle with the cheese and parsley.
    11. Broil to melt the cheese.
    12. Serve soup in bowls, each topped with a crouton.

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