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Hearty Minestrone Soup with Garlic Bread
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Large pot
  • Baking sheet
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 5 garlic cloves, minced
  • 1 can (14 ounces) diced tomatoes
  • 4 cups vegetable broth
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 1 medium zucchini, diced
  • ½ cup small pasta such as ditalini
  • 2 cups fresh spinach
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 small baguette, sliced
  • 3 tablespoons butter, softened
  • 1 tablespoon chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 minutes until they begin to soften.
  • Stir in 3 cloves of the minced garlic and cook for 1 minute. Add the diced tomatoes, vegetable broth, cannellini beans, zucchini, pasta, oregano, salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes until the pasta is tender.
  • While the soup simmers, mix the remaining 2 cloves of minced garlic with the softened butter and parsley. Spread the mixture on the baguette slices and place them on a baking sheet.
  • Bake the garlic bread at 400°F for 8 to 10 minutes until the edges turn golden. Stir the spinach into the soup during the last 2 minutes of cooking. Serve the soup in bowls with the warm garlic bread on the side.

Notes

If the soup thickens too much after sitting, add a splash of broth when reheating. Leftovers keep well in the refrigerator for three days and taste even better the next day once the flavors have blended. You can swap the spinach for kale if that is what you have on hand.
Course: Soup
Cuisine: Italian
Equipment: Large pot, Baking sheet, Knife