Italian Vegetable Minestrone Soup with Cheesy Croutons
25min
45min
4
485
Chef's Note
For the best flavor, make this soup a day ahead and refrigerate overnight. The flavors will deepen and meld beautifully. Just add the pasta when reheating to prevent it from becoming too soft, and make the croutons fresh before serving for the perfect crunch.
Tags
Ingredients
2 tablespoons olive oil
1 medium, diced yellow onion
2 medium, diced carrots
2 diced celery stalks
3 cloves, minced garlic
1 medium, diced zucchini
1 medium, diced yellow squash
1 diced red bell pepper
14 oz can canned diced tomatoes
2 tablespoons tomato paste
6 cups vegetable broth
1 leaf bay leaf
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes
15 oz can, drained and rinsed cannellini beans
15 oz can, drained and rinsed kidney beans
1 cup small pasta (ditalini or small shells)
2 cups, packed fresh spinach
1 piece (optional) Parmesan cheese rind
1 teaspoon, plus more to taste salt
1/2 teaspoon, plus more to taste black pepper
1/4 cup, chopped fresh parsley
2 tablespoons, thinly sliced fresh basil
1/4 cup, grated, for serving Parmesan cheese
1/2 loaf, cubed (about 3 cups) day-old baguette or Italian bread
2 tablespoons, for croutons olive oil
1/2 teaspoon, for croutons garlic powder
1/2 teaspoon, for croutons Italian seasoning
1/2 cup, for croutons shredded mozzarella cheese
Instructions
- 1
Preheat the oven to 375°F (190°C) for the croutons.
- 2
In a large Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until vegetables begin to soften.
- 3
Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
- 4
Stir in the diced zucchini, yellow squash, and red bell pepper. Cook for 3-4 minutes until slightly softened.
- 5
Add the 14 oz can of diced tomatoes with their juice and 2 tablespoons of tomato paste. Stir to combine and cook for 2 minutes.
- 6
Pour in 6 cups of vegetable broth and add the bay leaf, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon dried thyme, 1/4 teaspoon red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the Parmesan rind if using.
- 7
Bring the soup to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes.
- 8
While the soup simmers, prepare the cheesy croutons. In a large bowl, toss the bread cubes with 2 tablespoons olive oil, 1/2 teaspoon garlic powder, and 1/2 teaspoon Italian seasoning.
- 9
Spread the bread cubes on a baking sheet in a single layer. Bake for 10 minutes, then remove from oven, sprinkle with 1/2 cup shredded mozzarella cheese, and return to oven for 3-5 minutes until cheese is melted and croutons are golden brown.
- 10
Add the drained and rinsed cannellini and kidney beans to the soup along with 1 cup of pasta. Simmer uncovered for 8-10 minutes until the pasta is al dente.
- 11
Stir in 2 cups of fresh spinach and cook for 2 minutes until wilted.
- 12
Remove the bay leaf and Parmesan rind. Taste and adjust seasoning with additional salt and pepper if needed.
- 13
Stir in the 1/4 cup chopped fresh parsley and 2 tablespoons sliced basil.
- 14
Ladle the soup into bowls, top with the cheesy croutons and sprinkle with grated Parmesan cheese. Serve immediately.
Nutrition Information (per serving)
485
22g
65g
18g
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