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Sown In Good Soil {blog}

Minestrone Soup with Parmesan Herb Baguette

This is a highly adaptable recipe, just grab your fresh veggies and beans of choice and you've got a healthy dinner on the table in no time!

 

What you will need...

- 1/2 a white onion
- 2 medium sized carrots
- 2 stalks celery
- 2 cloves garlic
- 1 medium to large zucchini
- 15 oz can cannellini beans
- 15 oz can light red kidney beans
- 28 oz can whole tomatoes
- 5-6 oz fresh spinach
- 1 tbsp fresh chopped basil
- 4 tbsp fresh chopped parsley, reserve a bit for your parmesan toast
- 1 stick butter, 2-3 tbsp for soup, the rest for baguette
- 1 qt vegetable stock
- juice from 1/2 a lemon
- salt & pepper and a pinch or more of red pepper flakes to taste
- fresh baked baguette or ciabatta bread
- fresh parmesan cheese
- garlic powder
- 10 oz about 2/3 box, pasta of your choice. I used elbows because honestly, they were already in the pantry.

1. Evenly chop onion, carrots and celery to make a Mirepoix.
2. Chop zucchini to bite sized pieces and finely chop all herbs and garlic.
3. Drain and rinse your beans, set aside.
4. In a large stock pot, sauté Mirepoix with a splash of olive oil and the 2 tbsp of butter over medium heat for approximately 5 minutes. Until onion is translucent.
5. Add garlic, zucchini and drained beans and stir in your can of tomatoes with juice. I like to let the tomatoes break apart while cooking in the soup, but if you prefer smaller pieces, roughly chop first.
6. Pour in the veggie stock, add the spinach, parsley and basil along with lemon juice. Stir and season to taste with salt, pepper and red pepper flakes.
7. Cover and let simmer over low heat for about 25-30 minutes.
8. Bring water in small sauce pot to boil and cook your pasta until al dente. Strain and keep separate until your ready to add to individual soup bowls.
9. Heat oven to 425 degrees and slice the baguette, butter and top with a dusting of garlic powder, generous amount of parmesan and a sprinkling of chopped parsley.
10. Place baking sheet in oven and bake for about 10-15 min.

Bowl up your soup and add as much pasta as you like, top with a bit more parmesan and serve with the baguette so you can soak up every last bit of broth. Store leftover soup separate from pasta in the fridge to keep pasta from becoming soggy. When your ready to reheat on the stove and place pasta in a pot of boiling water for just about 30 seconds to warm through.

Tanya YoungmanComment