Minestrone Soup w/Baked Croutons

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Minestrone Soup w/Baked Croutons

Yield: 4

Minestrone Soup w/Baked Croutons

This meal reminds me of when I first was dating Karen (over 20 years ago). Her family used to pick up this amazing Minestrone soup with these crazy good croutons from a local Italian restaurant there in the Santa Cruz area. I can’t remember what the name of the restaurant was, but this soup definitely brings back some delicious memories.

Ingredients

Soup

4 cloves garlic (peeled and pressed)

1 regular yellow onion (chopped)

6 cups vegetable stalk (low sodium)

1 cup cabbage (chopped)

2 large carrot(s)

¼ cup tomato paste

¼ cup parsley (chopped)

¼ cup basil (chopped)

2 stalks celery (chopped)

1 whole bay leaf

1 28 oz can diced tomato (low sodium)

1 15 oz can chickpeas (drained and rinsed)

2 cups fusilli pasta (dry uncooked)

1 15 oz can white beans (drained and rinsed)

black pepper (to taste)

Baked Croutons

1 loaf Ezekiel Sesame Bread

sage (to taste)

garlic powder (to taste)

Instructions

    Baked Croutons
  1. Pre-heat oven to 400. Cut bread into cubes.
  2. Very lightly spray with coconut oil (optional).
  3. Season with garlic powder and sage.
  4. Bake for about 20 min stirring every 5 min or so (keep an eye on them so they do not burn).
  5. Soup
  6. Gather the ingredients.
  7. Measure out and chop all soup ingredients.
  8. In large soup pot, sauté onion and garlic over medium heat until onion is translucent (for about 4 min, no oil necessary).
  9. Add vegetable stalk, cabbage, tomato paste, parsley, basil, celery, carrots, bay leaf, tomatoes and cook for about 30 min.
  10. Add chickpeas, pasta, and beans. Simmer for another 20 min.
  11. Serve soup topped with croutons, black pepper to taste and a green salad.

Comments

  1. Kim Quick says

    I remember that place, Adolphs! Trying this tonight, sounds yummy!

  2. Linda Buchner says

    Does this soup freeze well or is it best eaten up right away?

  3. The Kitchen Skinny says

    Hey Linda – we have never had leftovers on this one. But because it has some pasta, my guess is that it is not the best one to freeze. I think the pasta would be mushy the next time around 🙂

  4. Linda Buchner says

    Yeah, that’s sort of what I thought, too!

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