Ingredients
Sauteed Croutons:
- 1/4 cup olive oil
- 2 cloves garlic, smashed
- 6 slices Italian bread, crusts removed and cut into 1/4-inch dice
- Salt
Directions
Heat olive oil in a large saute pan over medium-high heat, add the garlic and cook for 3 to 4 minutes, to flavor the oil. Remove the garlic, add the bread cubes and toss to coat. Saute until golden brown on all sides, season lightly with salt. Remove to a plate lined with paper towels.
Soup:
- 3 tablespoons olive oil
- 1 large red onion, chopped
- 2 large stalk celery, chopped
- 4 cloves garlic, chopped
- 2 large carrot, diced
- 1/4 pound pancetta, thinly sliced
- 1/2 head Savoy cabbage, finely sliced, blanched and drained
- 1/2 bunch Swiss chard, finely sliced
- 1 large waxy potato, cut into 1/2-inch cubes
- 4 cups water
- 2 cups chicken stock
- 3 medium tomatoes, seeded and diced
- 1 bouquet garni (rosemary sprig, 4 thyme sprigs, 1 bay leaf, bunch parsley)
- 3 cups cooked cannellini beans
- 1 cup spinach leaves, coarsely chopped
- Salt and pepper
- Grated Parmigiano-Reggiano cheese
Heat oil in a 4 quart pot, add the onion, celery, garlic, carrot and pancetta and cook until soft. Add the cabbage, chard, potato, water, broth, tomatoes and bouquet garni. Bring the soup to a gentle simmer and cook for 15 to 20 minutes. Place half of the beans (1 1/2 cups) in a food processor and process until smooth. Add the puree and the whole beans to the simmering soup. Simmer the soup for about 5 minutes. Add the spinach and cook for 2 minutes. Season with salt and pepper to taste. Ladle the soup into bowls, garnish with sauteed croutons and cheese.
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By texasbunnie
Houston, TX
on February 23, 2009
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I made this soup for the family I work for (I'm their nanny, etc.. I stuck to the recipe but at the end blended the whole thing smooth with a blender. It was fantastic with the croutons (added italian seasoning and parmigiano. Would also make an amazing accompaniment to a grilled cheese sandwich! We all loved it!
By Chef #299427
clinton townshi...
on September 18, 2006
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It needed kicking up , try this .
Minestrone with Sauteed Croutons and Parmigiano-Reggiano
Ingredients
Sauteed Croutons:
1/4 cup olive oil
2 cloves garlic, smashed
6 slices Italian bread, crusts removed and cut into 1/4-inch dice
Salt
Heat olive oil in a large saute pan over medium-high heat, add the garlic and cook for 3 to 4 minutes, to flavor the oil. Remove the garlic, add the bread cubes and toss to coat. Saute until golden brown on all sides, season lightly with salt. Remove to a plate lined with paper towels.
Soup:
3 tablespoons olive oil
1 large red onion, chopped
2 large stalk celery, chopped
4 cloves garlic, chopped
2 large carrot, diced
1/4 pound pancetta, thinly sliced (or plain bacon
1/2 head Savoy cabbage, finely sliced, blanched and drained
1/2 bunch Swiss chard, finely sliced
1 large potato, cut into 1/2-inch cubes
6 cups chicken stock or broth
1 28 ounce can of Itailian tomatoes & juice
1 or 2 , 15.5 ounce can cooked cannellini beans
8 ounces of frozen spinach
pepper
Grated Parmigiano-Reggiano cheese
2 tbsp of Vegetta
1 tbsp Better Than Bouilon chicken boulon
2 chicken boulon cubes
1 tsp ground rosemary
1 tbsp dry thyme
1 very large bay leaf
2 tbsp dry parsley
Heat oil in a 4 quart pot, add the onion, celery, garlic, carrot and pancetta or bacon ( i cooked bacon seperately did not add all the grease and cook until soft. Add everything else . Bring the soup to a near boil and simmer for 40 minutes. Ladle the soup into bowls, garnish with sauteed croutons and cheese.
By rastephens_4795232
Huntsville, AL
on January 22, 2006
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Wonderful soup!!! I make this soup two to three times every year. And it is healthy.
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