Minestrone with Sauteed Croutons and Parmigiano-Reggiano Recipe

Name: Minestrone with Sauteed Croutons and Parmigiano-Reggiano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 2 cloves garlic, smashed; 6 slices Italian bread, crusts removed and cut into 1/4-inch dice; Salt; 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

Servings: persons

1/4 cup olive oil
2 cloves garlic, smashed
6 slices Italian bread, crusts removed and cut into 1/4-inch dice
Salt
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

1
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.
2
Remove the garlic, add the bread cubes and toss to coat.
3
Saute until golden brown on all sides, season lightly with salt.
4
Remove to a plate lined with paper towels.
5
Heat oil in a 4 quart pot, add the onion, celery, garlic, carrot and pancetta and cook until soft.
6
Add the cabbage, chard, potato, water, broth, tomatoes and bouquet garni.
7
Bring the soup to a gentle simmer and cook for 15 to 20 minutes.
8
Place half of the beans (1 1/2 cups) in a food processor and process until smooth.
9
Add the puree and the whole beans to the simmering soup.
10
Simmer the soup for about 5 minutes.
11
Add the spinach and cook for 2 minutes.
12
Season with salt and pepper to taste.
13
Ladle the soup into bowls, garnish with sauteed croutons and cheese.

736

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 21 ingredients. The key ingredients include: 1/4 cup olive oil, 2 cloves garlic, smashed, 6 slices Italian bread, crusts removed and cut into 1/4-inch dice, Salt, and more.

Yes, Minestrone with Sauteed Croutons and Parmigiano-Reggiano 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.

Minestrone with Sauteed Croutons and Parmigiano-Reggiano

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