Minestrone with Sauteed Croutons and Parmigiano-Reggiano

  • Level: Easy
  • Yield: 8 servings
  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
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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

Soup:

3 tablespoons olive oil

1 large red onion, chopped

2 large stalks celery, chopped

4 cloves garlic, chopped

2 large carrots, diced

1/4 pound pancetta, thinly sliced

1/2 head Savoy cabbage, finely sliced, blanched and drained

1/2 bunch Swiss chard, washed and 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, washed and coarsely chopped

Salt and pepper

Grated Parmigiano-Reggiano cheese

Directions

  1. For the Sauteed Croutons: 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. 
  2. For the Soup: 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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13 Reviews

Martha Hutchason