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Minestrone Soup with Garlic Bread
Created by: Howcan Team
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1/2 cup small pasta (such as ditalini or elbow)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- 6 slices of Italian bread
- 3 tablespoons butter, softened
- 3 garlic cloves, minced
- 2 tablespoons chopped fresh parsley
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook for 5 minutes until the vegetables are softened.
- Add 3 minced garlic cloves and cook for another 1-2 minutes until fragrant.
- Stir in the diced tomatoes and vegetable broth. Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes.
- Add the kidney beans, zucchini, green beans, and pasta to the pot. Cook for an additional 10-12 minutes until the vegetables are tender and the pasta is cooked.
- Season the soup with dried oregano, dried basil, salt, and pepper. Stir in the grated Parmesan cheese.
- While the soup is simmering, preheat the broiler. In a small bowl, combine the softened butter, 3 minced garlic cloves, and chopped parsley. Spread the garlic butter mixture onto the Italian bread slices.
- Place the garlic bread slices on a baking sheet and broil for 2-3 minutes until golden and crispy.
- Serve the minestrone soup hot, garnished with additional Parmesan cheese if desired, and accompanied by the garlic bread.
Minestrone soup with garlic bread is a classic Italian dish that has been enjoyed for centuries. The origins of minestrone soup can be traced back to ancient Rome, where it was a popular dish among the lower classes. Over time, the recipe evolved, and different regions of Italy put their own spin on it. The soup typically includes a variety of vegetables, beans, and pasta, creating a hearty and flavorful meal. In modern times, minestrone soup is a staple in Italian cuisine and is enjoyed in homes and restaurants around the world. Chefs like Lidia Bastianich and Mario Batali have popularized their own versions of the dish, adding their unique flair to the traditional recipe. When it comes to the garlic bread, it is the perfect accompaniment to the hearty minestrone soup. The crispy, golden bread is infused with the rich flavor of garlic, making it a delicious addition to the meal. For the best minestrone soup with garlic bread, one must visit the charming trattorias in Tuscany or the bustling restaurants in Rome, where the dish is prepared with the freshest local ingredients and served with love and tradition. However, with the right recipe and technique, anyone can recreate this comforting dish at home. To make the best minestrone soup, it's essential to use a variety of fresh, seasonal vegetables, such as carrots, celery, zucchini, and tomatoes. The addition of beans, like cannellini or kidney beans, adds protein and texture to the soup. The key to perfect garlic bread lies in using high-quality, crusty Italian bread and infusing it with just the right amount of garlic and olive oil. While the traditional method of making minestrone soup with garlic bread is cherished, there are also alternative approaches to consider. Some chefs prefer to roast the vegetables before adding them to the soup, while others may opt for a gluten-free version of garlic bread using alternative flours. In conclusion, minestrone soup with garlic bread is a beloved Italian dish with a rich history and a place in the hearts of food enthusiasts worldwide. Whether enjoyed in a rustic trattoria in Italy or homemade in your kitchen, this comforting and flavorful meal is a true delight for the senses.
60 min
6
320 calories
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