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Hearty Minestrone Soup with Parmesan Croutons
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Large pot
  • Baking sheet
  • Mixing bowl

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 zucchini, diced
  • 1 (14-ounce) can diced tomatoes
  • 4 cups vegetable broth
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1/2 cup small pasta such as ditalini
  • 2 cups fresh spinach
  • 2 cups cubed day-old bread
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1 teaspoon dried Italian herbs

Instructions
 

  • Heat 2 tablespoons olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 minutes until the vegetables begin to soften.
  • Stir in the garlic and zucchini and cook for 2 more minutes.
  • Pour in the diced tomatoes and vegetable broth. Add the cannellini beans and bring the mixture to a simmer.
  • Add the pasta and cook for 8 to 10 minutes until the pasta is tender.
  • Stir in the spinach and cook for 1 minute until wilted. Remove the pot from the heat.
  • While the soup simmers, preheat the oven to 375°F. Toss the bread cubes with 1 tablespoon olive oil, the Parmesan cheese, and the Italian herbs.
  • Spread the bread on a baking sheet and bake for 10 to 12 minutes until golden and crisp.
  • Ladle the soup into bowls and top each serving with a handful of Parmesan croutons.

Notes

Make the soup ahead and freeze it in portions without the croutons. When reheating, add a splash of broth if the soup thickens too much, then bake a fresh batch of croutons right before serving so they stay crunchy.
Course: Soup
Cuisine: Italian
Equipment: Large pot, Baking sheet, Mixing bowl