Minestrone with Garlic and Parmesan Croutons Recipe

Name: Minestrone with Garlic and Parmesan Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 small onion, cut into 1/4-inch-thick slices; 1 carrot, cut into 1/4-inch-thick slices; 1 small red potato, cut into 1/2-inch dice; a 14- to 16-ounce can peeled whole tomatoes including their juice; 1 1/4 cups low-salt chicken broth; 1 ounce (about 2 tablespoons) dried ditalini or other small macaroni-type pasta; 1 large garlic clove, sliced; 2 slices homemade-type white bread, cut into 1/2-inch cubes; 1 teaspoon minced fresh parsley leaves; 1 tablespoon freshly grated Parmesan cheese; 1 small zucchini (about 6 ounces), washed and cut into 1/2-inch dice; 1 cup chopped romaine lettuce

Servings: persons

2 tablespoons olive oil
1 small onion, cut into 1/4-inch-thick slices
1 carrot, cut into 1/4-inch-thick slices
1 small red potato, cut into 1/2-inch dice
a 14- to 16-ounce can peeled whole tomatoes including their juice
1 1/4 cups low-salt chicken broth
1 ounce (about 2 tablespoons) dried ditalini or other small macaroni-type pasta
1 large garlic clove, sliced
2 slices homemade-type white bread, cut into 1/2-inch cubes
1 teaspoon minced fresh parsley leaves
1 tablespoon freshly grated Parmesan cheese
1 small zucchini (about 6 ounces), washed and cut into 1/2-inch dice
1 cup chopped romaine lettuce

1
In a large saucepan heat 1 tablespoon oil over moderately high heat until hot but not smoking and saute onion, carrot, and potato with salt to taste until vegetables are lightly browned.
2
Add tomatoes and their liquid, broth, and pasta and simmer, stirring to break up tomatoes, 10 minutes, or until pasta and vegetables are tender.
3
In a skillet saute garlic in remaining tablespoon oil over moderately high heat until golden and discard with a slotted spoon.
4
In garlic-flavored oil fry bread, seasoned with salt, over moderate heat, stirring occasionally, until golden on all sides.
5
Remove skillet from heat and add parsley and Parmesan, tossing croutons to coat well.
6
Add zucchini and half the croutons to tomato mixture and simmer, stirring occasionally, 5 minutes, or until zucchini is almost tender and croutons are dissolved.
7
Stir in romaine and cook 1 minutes.
8
Serve soup sprinkled with remaining croutons.

302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 small onion, cut into 1/4-inch-thick slices, 1 carrot, cut into 1/4-inch-thick slices, 1 small red potato, cut into 1/2-inch dice, and more.

Yes, Minestrone with Garlic and Parmesan Croutons falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Minestrone with Garlic and Parmesan Croutons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions